Garden Vegetable Lentil Salad

• 2 cups cooked lentils
• 2 tablespoons olive oil
• 1/2 small red onion, finely chopped
• 1 large yellow pepper, finely chopped
• 1 jalapeno, seeded and finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 1 cup fresh peas
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8 - 1/4 teaspoon cayenne pepper
• 1/2 cup of fresh mint or 1/2 cup fresh coriander, chopped

1. Place lentils in a large salad bowl.
2. Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Saute, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeno, pepper and peas. Saute for another 2 minutes. Remove from heat and add to lentils.
3. In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
4. If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.

olive oil, red onion, yellow pepper, jalapeno, carrots, garlic, fresh peas, lemon juice, ground cumin, salt, cayenne pepper, mint

Taken from www.food.com/recipe/garden-vegetable-lentil-salad-380533 (may not work)