Warm Lentil Salad

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I always feel so healthy when I eat lentils. I practically feel holier than thou macrobiotic vegan locavore when I eat a warm lentil salad over salad.  Earthy lentils combined with crunchy sweet red pepper and celery, a trinity that balances texture, flavor, and color.  A little feta adds for a creamy, salty surprise.  The oil that is cooked with the vegetables also dress the greens.  A squeeze of lemon gives extra brightness. 

Warm Lentil Salad – serves six 
-boil a quart of water, add 1 cup lentils 
-cook until tender, but not mushy, about 20 minutes 
-in the meantime, prepare the vegetables – mince 2 scallions, and chop 1/2 red bell pepper and 3 celery stalks 
-when the lentils are done, drain 
-in a large frying pan, heat 2T olive oil over medium high-add scallions, heat until fragrant, about 1 minute
-add red pepper and celery, saute until vibrant and still crisp about 3 minutes
-add lentils, 1/2t salt, and 1/4t pepper, toss until well combined, about 1 minute
-turn off the heat, add the juice of half a lemon and 1/2 cup cubed feta cheese 
-serve over salad greens  

I also like chopped parsley when I have it.  Other vegetables can be added to the mix -carrots, cucumber, tomatoes, as long as their chopped to the scale of the lentils.  For more spice, add hot sauce, but I  like being able to taste the subtle flavor of the lentils.

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