1/2 cup dried lentils
1 1/2 cups cold water
1 can (15 oz) chickpeas, drained
2 Roma tomatoes, diced
4 green onions, chopped, including green tops
1 green bell pepper, diced
1 red bell pepper, diced
1/2 c carrots
2 celery ribs, chopped small
1/4 cup fresh cilantro, chopped
1 lime, juiced
2 Tbsp good olive oil
sea or kosher salt to taste
dash black pepper
a few sprinkles of red pepper flakes
In a soup pot, put lentils and water over medium high heat, bring to a boil, turn heat to low, and simmer very slowly for about 30 minutes or until lentils are tender. (Don’t let the lentils boil; skim off any foam that forms on the top.)
Meanwhile prepare chickpeas and veggies and put into a large salad bowl; cover bowl and keep chilled.
In a small bowl, whisk together the lime juice and olive oil, with salt, pepper, and red pepper flakes.
When lentils are cooked, cool slightly, then toss into chilled veggies.
Pour lime juice and olive oil dressing over the mixture, toss together lightly until combined; taste, adjust seasonings, toss again.
Chill salad for 15 to 25 minutes, then serve cold.
To make this lentil salad go a bit further, serve over a bed of crispy Romaine lettuce. You can also toss it with chopped lettuce if you wish. You can add protein to this to make it a complete meal.