It was fast, easy, healthy and inexpensive. Right up my alley.
1 1/2 C dried lentils, rinsed
2 C water
2 C vegetable broth
1/2 C yellow onion, chopped
2 cloves garlic, minced
2 bay leaves
Combine in a med. saucepan, bring to a simmer, cover and continue to simmer 20 minutes until lentils are tender but not mushy and most of the liquid is absorbed. Remove bay leaves, drain and cool.
2 large ripe plum tomatoes, or 5 cocktail tomatoes, chopped
1/2 C red bell pepper, chopped
1/2 C red onion, chopped
1/2 C celery, chopped
3 T fresh parsley, chopped
A handful of slices almonds
1 small head romaine lettuce, chopped
In a large bowl combine all ingredients except lettuce.
4 T lemon juice ( fresh squeezed)
1 T olive oil
1 clove garlic, minced
1 1/2 tsp italian herbs or herbs de provence or whatever combination you like. This time I used coriander, and tarragon.
1/2 tsp black pepper
1/4 tsp cayenne
1/4 tsp cumin
Shake dressing in a jar until well blended.
Drizzle dressing over lentil vegetable mixture.
Chill for an hour.
Serve on a bed of lettuce.