"So as to walk in a manner worthy of the Lord, fully pleasing to him, bearing fruit in every good work and increasing in the knowledge of God. May you be strengthened with all power, according to his glorious might, for all endurance and patience with joy"
~Colossians 1:10-11

Thursday, April 29, 2010

Lentil Confetti Salad

Lentil Confetti Salad
This is a yummy cold salad, perfect for warm evenings or lunches. The recipe is easily adaptable to veggies you have on hand or flavors you enjoy!

4-5 TB balsamic vinegar or seasoned rice vinegar
3-4 TB olive oil
2-3 garlic cloves, minced
1/2 tsp salt (or to taste)
1/8 tsp pepper
1 tsp dijon mustard

1 cup dried lentils, cooked*
1 1/2 cups frozen corn,
(you can cook slightly if you like, I usually don't- it thaws quick enough I add to the salad and serve)
2 medium carrots, thinly sliced or coarsely diced
1 stalk celery, diced
1 red bell pepper, diced
1/4 cup red onion, diced (green onion works too!)
2 TB fresh basil, chopped (mint is a nice variety too!)

Lettuce leaves, pita bread or tortilla to serve in

In a small bowl, combine dressing ingredients, mix well and refrigerate

Combine cooked lentils*, corn, carrots, celery, peppers, onion and basil. Pour dressing over salad and mix gently but well. Refrigerate at least one hour to blend flavors.
Serve either in a "lettuce cup" or in a pita pocket or rolled a tortilla shell.

Makes about 6- 1 cup servings

*to cook lentils, soak 12-24 hours, drain off water and recover with water. Bring to a boil, reduce heat and let simmer till lentils are cooked. Tender but not mushy! Maybe 20-30 minutes? Drain, rinse with cold water and drain well.

Credit for the original recipe, this is slightly changed, goes to a friend who got it from a Pillsbury recipe book a long time ago!

This post is part of Pennywise Platter over at Nourishing Traditions

1 comment:

  1. sounds yummy! i have almost all the ingredients to make it too!