submitted by McCaffrey’s Chef Eric Blackshire

This quick and easy dish is great to bring to a potluck dinner, serve to your family or enjoy for a simple lunch. Use as a side or increase the portion size a bit and add a soup or salad for the perfect meal. Rich in fiber and protein, this colorful lentil recipe is loaded with many nutrients. Take this recipe and make it your own by including any vegetables you may have in your refrigerator.

1 cup dried lentils

1/4 cup chopped carrots

1/4 cup red peppers

1/4 cup chopped scallion

1 small plum tomato, cubed

1/2 cucumber, cubed

Dressing

2 Tablespoons red wine vinegar

4 Tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground ginger

1/4  teaspoon chopped garlic

1. Cook lentils according to directions and allow to cool to room temperature.

2. Add cut vegetables to lentils

3. Mix red wine vinegar, olive oil, salt, pepper, ground ginger and garlic.  Pour dressing over lentil and vegetable mixture.  This salad is ready to eat or may be chilled and enjoyed later.

Nutrition information:  8- 1/2 cup servings

150 calories, 7 grams fat, 1 gram saturated fat, 0 grams cholesterol, 200 milligrams sodium, 16 grams carbohydrate, 6 grams fiber, 2 grams sugar, 6 grams of protein