So good, and so HEALTHY!
1 cup dried lentils
2 1/2 cups water.
1 1/2 tsp. Kosher salt
Clean lentils, rinse and place in pot with the water. Bring to a full boil, reduce heat to low and cover pan. Cook approx. 1 hour, or until lentils are tender. Stir in salt. Chill.
1 bunch green onions
2 tomatoes
1 red bell pepper
2 carrots - grated
3 TBSP. capers
1 small can chopped black olives.
Juice of 1 lemon
2 Tbsp. Olive oil
1/2 tsp. Garlic powder
1/2 tsp. ground cumin
Salt and pepper to taste
Mix all together in small bowl.
Chop onions, tomatoes, and bell pepper into very tiny pieces. Add carrots, capers, and olives. Mix in drained, cooled lentils. Stir in dressing and let chill for at least 2 hours, stirring occasionally.
Will keep several days in the refrigerator.
