Confetti Lentil Salad

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    Barbara Rexford

  • 1

    Barbara Rexford

Confetti Lentil Salad

Finding myself with a food column needing a recipe and a potluck to go to, I decided to combine the two with an easy to make lentil salad full of nutritional value. Among lentils other things, lentils are high in provide and several important minerals, vitamin B, and lower cholesterol. Aside from that it tastes good.

1/2 cup dry lentils

1 1/2 cups water

1 cup cooked rice

1 bay leaf

2 sprigs of thyme

1 cup finely chopped carrots

1/4 cup celery, diced

1/4 cup bell pepper, diced, any color

1/4 cup red onion, diced

10 cherry tomatoes, cut in half

1 clove garlic, minced

5 Tbsp lemon juice

1 Tbsp olive oil

1 tsp sea salt

Fresh ground black pepper

In saucepan combine lentils and water. Cover and bring to boil. Reduce heat; simmer 20 minutes until lentils are tender. Drain. Combine with remaining ingredients and mix well. Chill to serve.

— Barbara Rexford

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