Garden Vegetable Lentil Salad

Ingredients

• 2 cups cooked lentils
• 2 tablespoons olive oil
• 1/2 small red onion, finely chopped
• 1 large yellow pepper, finely chopped
• 1 jalapeno, seeded and finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 1 cup fresh peas
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon cayenne pepper
• 1/2 cup fresh mint or fresh coriander, chopped

Directions

1. 1

   Place lentils in a large salad bowl.

2. 2

   Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.

3. 3

   In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.

4. 4

   If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.