Lentil Salad

Lentils have a mild, yet satisfying savory taste that mingles well with many seasonings. In this salad recipe, Ronit keeps it simple with a fresh dressing of lemon, olive oil, herbs and her Garlic & Parsley Sea Salt blend:

(Serves 4 as an appetizer, 2 as a main meal)

2 1/2 cups water
1 cup dry lentils
3 Tbs. olive oil
2 1/2 cups thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup finely chopped fresh dill
1 tsp. Whole Spice Garlic & Parsley Salt
1 Tbs. fresh lemon juice
1/4 tsp. ground black pepper

Place lentils and water in a pot and bring to a boil.
Reduce to simmer and cook for 20 minutes, or until lentils are tender but not mushy. Drain water and set lentils aside to cool.
In a nonstick pan, heat up olive oil. Add onion and sauté until slightly browned.
Add red bell pepper and sauté for 1 minute — do not overcook, the pieces should stay crunchy. Add lentils and mix together gently.
Add Garlic & Parsley Salt, fresh lemon juice and black pepper.
Adjust seasonings to taste and serve warm or cold.