Three lentil salad
Lentils are high in protein and vegetable fibre. They are a staple of East Indian cooking, as well as being used in the Middle East and North Africa. This recipe can be used as an entree as well as a salad.
1/2 cup each red, yellow and green lentils.
1 red pepper, diced small
1 yellow pepper (may be mild, medium or hot if desired) diced small
1 small red onion diced small
1 stalk celery sliced very thin
6 cloves of garlic, minced
juice of 2 limes
1 tbsp vinegar (we like rice vinegar)
Herbs to taste: parsley (Italian or regular), mint, basil, chopped fine.
Bring a quart of water to the boil. Add the lentils. Bring to a boil again and simmer 15-20 mins.
Drain and refill pot with cold water. Drain again. Place in glass salad bowl.
Add the diced vegetables, herbs, vinegar and lime juice. Add salt and pepper to taste. Mix.
Allow to sit in the refrigerator for an hour so flavours can pervade the dish.
We add 1 hot pepper diced.
Add firm tofu cubes, seared on all sides to keep them whole to make an entree