Summer lentil salad

If you're like me, you usually think of lentils as being part of a warm, hearty fall or winter dish. But making a chilled salad out of them works wonderfully and is a great way to eat these super healthy little nutritional powerhouses year round! 

You will need: 

1 cup dry green lentils 

2 cups water 

1/4 of a red onion or a whole wee one, chopped 

1/2 a cucumber, chopped 

OPTIONAL: halved cherry tomatoes, olives, a minced clove of garlic. 

2T chopped fresh parsley 

2T chopped fresh rosemary 

1T chopped fresh mint 

1T fresh black pepper 

1T olive oil 

1 lemon zested and squeezed (you'll want about 3T) 

Pepper, salt and chili flakes to taste 

Rinse the lentils and put them into the water, bring it to a boil, cover and simmer for 15-20 or until soft. 

Strain and mix with the oil, lemon juice, zest,salt and pepper. Allow to chill completely, then stir in herbs, onion, cucumber and any of the optional vegetables you used. Let it sit for a bit to allow the flavours to mingle. Enjoy!