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Marinated Lentil Salad with Mint Servings: 6

This salad is an excellent accompaniment to lamb kabobs. It can be made early in the morning, left to marinate in the refrigerator, and brought out about 30 minutes before dinner.

1 cup dry lentils, rinsed and drained
1 1/2 teaspoons salt, divided
1 bay leaf
4 tablespoons vegetable oil, divided
1/2 cup chopped onion
1 cup cooked rice
1/2 cup green pepper, finely chopped
1/2 cup scallions, sliced
1 large tomato, peeled, seeded, and diced
1/4 cup chopped fresh mint
freshly ground pepper to taste
1 tablespoon granulated sugar
1/8 teaspoon cumin
1/2 teaspoon coriander
3 tablespoons lime juice
lime wedges

1. Place lentils in large saucepan with 2 cups water, 1/2 teaspoon salt, and bay leaf. Heat to boiling, reduce heat, cover, and simmer 25-30 minutes or until just tender. Drain, if necessary.

2. Heat 2 tablespoons oil in saucepan over medium heat and saute onion until tender. Take off heat and combine lentils, rice, and onion in bowl. Add remaining 2 tablespoons oil and 1 teaspoon reserved salt, and all ohter ingredients except lime wedges, to lentil mixture.

3. Refrigerate at least 2 hours to blend flavors. Serve with fresh lime wedges to squeeze over salad.