Mediterranean Lentils

1 c. dry green lentils
1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped orange or red bell pepper
1/2 c. chopped carrot
2 garlic cloves, finely chopped
1/4 c. chopped olives
1 T. chopped fresh basil or 1 t. dried basil
1/4 c. balsamic vinegar
1/8 t. salt
Black pepper to taste

Clean the lentils, making sure they have no stones, and pour into a large pot of water. Boil gently for 20 minutes or until tender. Strain and let cool on a tray in the refrigerator.

In a large bowl, mix the cooled lentils, tomato, cucumber, bell pepper, carrot, garlic, olives, basil, and vinegar. Season with salt and pepper.

Serve cold, either alone or accompanied by a lettuce salad.

Serves 4.

Adapted from The Vegan Starter Kit, p. 118.