The other day my sister inspired me to make a quick lentil salad. This is a kitchen sink salad that doesn’t have measurements… but it is so good.
Soak lentils for a couple of hours. Then cook until tender in enough water to cover by an inch.
Chop bell peppers, carrots, snap peas, green onions or chives, radishes, or other veggies very small. Add in some currants or raisins and some sunflower seeds.
Dress with lemon juice, balsamic vinegar, a pinch of salt, pepper and maybe a little olive oil.