Mediterranean Summer Lentil Salad
1 can organic lentils
2 medium tomatoes (seeded and diced)
1/2 cup chopped parsley
1/4 cup capers (baby or chopped)
1/2 cup Kalamata olives (chopped)
1/4 cup olive oil (extra virgin cold pressed)
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
salt and fresh cracked pepper to taste
Drain and rinse the lentils, combine with the tomato, capers and olives.
Combine the olive oil, lemon juice, balsamic vinegar, mustard, salt and pepper and pour over the lentil mixture.
Just before serving add the parsley and combine well.
You can use this as a base for grilled vegetables, tofu or other meat replacements, or to stuff breads. Toasted nuts like almonds also make a good garnish for the salad.