Mediterranean Lentil Salad

Directions

Wash lentils, remove any foreign matter, and drain.

Combine lentils, 2 cups lightly salted water in medium saucepan.

Bring to a boil.

Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.

Cook gently so lentils don’t get mushy.

When done, drain any excess water, and lightly rinse under cold water.

Continue to drain excess water.

Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.

Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 tablespoons olive oil.

Season with salt and pepper to taste.

Marinate for at least 1 hour before serving.

Toss dandelion or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.

Serve on plate with lentils.