Crunchy Lentil Salad

Yield: 4 portions

Ingredients:

• 16 oz green lentils, dry
• 1 bay leaf, dry
• 1 quart of water or vegetable broth
• 2 garlic cloves, peeled, one whole, one minced
• ½ small Vidalia onion, small dice
• 2 stalks celery, medium cut
• 2 medium carrots, small dice
• 1 medium red pepper, seeded and deveined, small dice
• 2 scallions, thinly sliced
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. red wine vinegar
• Salt and black pepper to taste
• 2 tbsp. cilantro, no stems, thinly cut

Preparation:

1. Rinse green lentils under cold water.
2. In a saucepan, place green lentils, bay leaf, liquid, and whole garlic. Bring to boil and simmer for 15-25 minutes, until tender with a bite.
3. Cool lentil in a sheet pan or a flat surface.
4. In a big bowl, place lentils, onion, minced garlic, celery, carrots, red peppers, scallions.
5. Mix olive oil, and vinegar and add to lentils.
6. Season with salt and pepper.
7. Garnish with cilantro.