Today over at Hungry Little Girl, Jutta has a bowl of lentil stew that will knock your socks off! I promise.
1 1/2 cups cold cooked lentils
1 small cucumber, peeled and diced
1/2 cup baby carrots chopped
2 radishes diced
4 red, yellow and orange sweet salad peppers diced
1 rib of celery diced
salt and pepper to taste
1 TBSP dijon mustard
2 TBSP red wine vinegar or sherry vinegar
3 TBSP olive oil (Pompeian extra virgin olive oil)
Whisk the oil, vinegar, Dijon, salt and pepper together. Add your drained lentils and diced vegetables, give it a good toss and serve. Great if it can sit in the fridge to marinate for at least an hour. The flavors marry and really taste better.