Crunchy Lentil Salad

• 1 c. dried lentils
• 1 1/2 c. crunchy fresh small sprouts or celery
• 1/2 c. coarsely chopped fresh mint leaves
• 1/4 c. minced red onion
• 1/4 c. fresh orange juice
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 tsp. minced orange zest
• 1 tsp. curry powder
• 1 tsp. salt
• freshly ground black pepper to taste

1. Bring a saucepan of lightly salted water to a boil and add the lentils.
2. Reduce the heat and simmer until crisp-tender, about 30 minutes.
3. Drain the lentils; rinse them under cold water and pat dry.
4. Place them in a salad bowl and add all the remaining ingredients.
5. Toss well to combine.
6. Cover and refrigerate for several hours (to develop the flavors) before serving.
7. Makes 4 to 6 portions.

lentils, sprouts, mint leaves, red onion, orange juice, extra virgin olive oil, balsamic vinegar, orange zest, curry powder, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008609 (may not work)