MARINATED LENTIL SALAD

Marinated Lentil Salad

Makes 9 servings

1/2 pound lentils, cooked

4 tablespoons balsamic vinegar

4 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper, freshly ground

1 small red onion, finely chopped

1 teaspoon garlic, minced

2 teaspoon fresh mint, chopped

2 teaspoon fresh basil, chopped

1 teaspoon ground cumin

Cook dried lentils with bay leaf until tender according to package directions. Pour into strainer and rinse under hot water. Put drained lentils in a bowl. Sprinkle with balsamic vinegar, olive oil, salt and freshly ground pepper and toss. Mix in red onion, garlic, mint, basil and cumin. Toss all ingredients in bowl. Marinate for at least one hour.

Serve with sliced tomatoes, flat-leaf parsley or fresh basil.