Posted by ehme on November 13th, 2007 in funeral food, Healthy or something like it, Potluck, Quick, side dish, vegetarian

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• 5 cups plus 2 T. water, divided
• 1 cup dried lentils, rinsed
• 3 T. olive oil
• 2 T. balsamic vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 teaspoon sugar
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. minced garlic
• 1/4 tsp. pepper
• 1 small cucumber, chopped
• 1/2 cup shredded carrot
• 1/2 cup finely chopped sweet red pepper
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh cilantro

In a large saucepan, bring 5 cups water and lentils to a boil.  Reduce heat; cover and simmer for 20-25 minutes or utnil tender.  Drain and rinse in cold water.  Place lentils in a large bowl; cool

Meanwhile, in a jar with a tight fitting lit, combine the oil, vinegar, mustart, salt, sgar, basil, oregano, garlic, pepper, and remaining water; shake well.

Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine.  Add dressing; gently toss to coat.  Cover and refrigerate for 2 ours before serving.

Yield: 6 servings

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