The best lentils to use for this salad are tiny, green, french lentils called lentil de puys. They hold their shape and are a lovely color. (12-4 oz servings)

  • 1lb. raw lentils
  • 2/3 cup diced carrots
  • ½ cup chopped green onions
  • ½ cup diced red onions
  • 2/3 cup diced celery
  • 1 cup diced red pepper
  • 1 cup Mint Dressing (see dressing section)

Bring large pot of water to a rolling boil and put in lentils. Turn to simmer and cook until tender but not broken up, approximately 25 minutes. Have vegetables and dressing ready in large bowl waiting for warm lentils to be added. Drain lentils well and toss gently with vegetables and dressing. Cool on cookie sheets, stirring occasionally. Drain extra dressing before serving.

Per Serving: Calories: 91 Protein: 1gm Fat: 0gm

Carbohydrates: 18gm Sodium: 695mg