Lentil salad

 

 From http://www.kalynskitchen.com/2009/05/recipe-for-lentil-salad-with-green.html

Lentil Salad with Green Olives, Red Bell Pepper, Green Onion, and Greek Oregano
(Makes 4-6 servings, recipe created by Kalyn)

1 cup brown lentils
1 T + 1 T fresh squeezed lemon juice
1 T + 1 T balsamic vinegar
1 T + 3 T olive oil
1 red bell pepper, diced small
1 jar (6 oz.) green olives
3/4 cup sliced green onion
1/2 tsp. sweet paprika
3/4 cup finely chopped Greek Oregano (I always use dry-- maybe 1 TBSP or so- season to taste)
salt/fresh ground black pepper to taste

Put lentils in pan with 3 cups water, bring to very low simmer, and let cook until lentils are soft. (This will be about 30 minutes, but cooking times can vary quite a bit depending on how fresh the lentils are, so just keep tasting until they're soft.)

Dump lentils into a colander and let drain about 15 minutes, then toss with 1 t each of olive oil, fresh lemon juice, and balsamic vinegar. Let lentils marinate in the fridge for a few hours if you have time. (You can skip the marinating step if you're rushed, but at least toss the warm lentils with the oil, vinegar, and lemon and let them marinate while you prep other ingredients.)

Chop red bell pepper and green onions and place in medium-sized plastic or glass bowl. Coarsely chop olives and add to bowl.

Mix together remaining 1 T lemon juice, 1 T balsamic vinegar, and sweet paprika, then whisk in 3 T olive oil. Add marinated lentils to ingredients in the bowl and gently combine with dressing. (You may not need all the dressing, depending on how wet you prefer your salads.)

Finely chop Greek Oregano with chef's knife and gently stir into salad. Season to taste with salt and fresh ground black pepper.

This will keep in the refrigerator for a few days.