Mediterranean Lentil Salad …

With Aged Balsamic Vinaigrette

Eight Servings (about one cup per serving)

 This hearty salad is made with lots of fresh vegetables diced-up small, fresh herbs and French lentils that have been soaked and cooked to perfection. It is then marinated in a sweet aged balsamic vinaigrette. Lentils are a tasty legume that cooks-up in about 35 minutes when soaked first. YStir your love into this salad, bless it with your song and serve it with joy in your heart. In this way you add so much more to your salad than just nutrients and taste but your energy and love as well, blessing all who partake of it!

To the Chef: Soaking lentils overnight aids digestion by washing away enzyme inhibitor and natural pesticides and soaking will speed-up the cooking time as well. The vegetables are cut small, so sharpen your knife and get into a rhythm.

Equipment Needed: Lentils: a medium bowl for soaking and a medium pot for cooking. Aged Balsamic Vinaigrette; blender. Other Items Needed; large wooden salad bowl or other special bowl.

            French Lentils

            2 cups French lentils, soaked overnight, drained and rinsed

            3 cups water

            Vegetables & Fresh Herbs

            2 medium tomatoes, cut small

            2 medium carrots, diced small

            1 medium red or orange bell pepper, diced small

            1 medium cucumber, peeled and diced small

            ½ small red onion, diced small

            1 bunch fresh parsley leaves, chopped small

            1 bunch fresh basil leaves, chopped small            

            Aged Balsamic Vinaigrette

            1 cup olive oil

            3/4 cup fresh lemon juice

            ¼ cup aged balsamic vinegar, aged at least 18 years or more

            8 drops liquid stevia, optional

            2 cloves garlic

            1 teaspoon sea salt or Himalayan pink crystal salt

            cayenne, to taste, optional

            For An Artful Presentation

            8 large leaves red leaf lettuce

French Lentils

In a medium pot, put the soaked lentils and water, cover with a lid and simmer until lentils are just tender, about 35 minutes. Drain any water and allow the lentils to cool. Put the cooled lentils into a large wooden salad bowl.

Vegetables & Fresh Herbs

In the salad bowl with the lentils, put all the ingredients under Vegetables & Fresh Herbs and stir to mix.

Aged Balsamic Vinaigrette

In a blender, put all the ingredients for the vinaigrette and blend until smooth and creamy.

Pour the Aged Balsamic Vinaigrette over the French Lentils and Vegetables & Fresh Herbs and stir to mix well. Refrigerate for at least 1 hour to chill and allow the flavors to marry.

For an Artful Presentation

Arrange the lettuce leaves around the edge of the salad, poking their base down into the salad. Your guests can fill their leaf with the salad, roll-it-up for a lettuce-wrap.

Serving Ideas: Serve as a main dish salad with warm organic whole wheat pita bread or pack-it-to-go for lunch at school or work as this lentil salad travels well.

How to Store: Store in a glass food storage container and cover with a lid or cellophane. Store in the refrigerator for us to 4 days.