Lentil and Vegetable Salad

This unusual salad is great for those summer nights when you don’t feel like cooking. It helps keep a balanced diet with lentils which are a great source of protein. It’s also great to bring to gatherings or parties because you can pack up the salad and the dressing separately and easily put them together before serving.

 1 cup green or brown lentils
1 lb yellow beans, trimmed and cut in half
1 bunch arugula, trimmed
Half red onion, diced
1 sweet red pepper, diced
1 can (14 oz /398 ml) artichoke hearts, drained and quartered
1/3 cup olive oil
1/4 cup white wine vinegar
2 TBSP chopped fresh mint
1 TSP mild curry paste (or 1 TSP curry powder mixed with 1 TSP olive oil) 
Salt and pepper

In large pot of boiling salted water, cook lentils for 30 minutes or until tender. Drain and chill under cold water; drain. Spoon lentils into large deep bowl or wide jar.

Meanwhile, in separate pot of boiling salted water, cover and cook beans for 4 to 7 minutes or until tender-crisp. Drain and chill under cold water.

Tear arugula into bite-size pieces. Top lentils with layer each of onion, red pepper, yellow beans and arugula. Top with artichokes.

In bowl, whisk together oil, vinegar, mint, curry paste, salt and pepper. To serve, drizzle over salad and toss to coat.

* Recipe courtesy of Canadian Living Magazine


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