Lentil Salad

• 1 cup dried green lentils
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1 tbsp gingger, freshly grated
• 1 clove garlic, crushed
• juice of 1 lime
• 1/4 cup pineapple diced
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1 cup zucchini, diced
• 1 cup cucumber, diced
• 3/4 cup carrots, diced
• 1/4 cup cilantro leaves, pulled off stems and chopped
• 1/4 cup scallions
• 2 cups salad greens, washed and dried

1. 1. Place dried lentils in 3 cups water and simmer, covered, for 30 minutes.
2. 2. When tender, remove from heat and drain.
3. 3. Set aside and cool.
4. 4. To make the dressing, place cumin, turmeric, ginger, garlic, lime juice, olive oil, and sea salt in a glass jar with lid and shake vigorously. Or place all ingredients except pineapple in a good processor and process until smooth. Add pineapple last so the dressing is chunky.
5. 5. To assemble the salad, place the lentils and all the vegetables, except the greens, in a bowl.
6. 6. Add dressing, mix well, and let sit for 5 minutes to allow the flavors to blend.
7. 7. Serve on top of the greens.

green lentils, cumin, turmeric, clove garlic, lime, pineapple, olive oil, salt, zucchini, cucumber, carrots, cilantro, scallions, salad greens

Taken from www.epicurious.com/recipes/member/views/lentil-salad-50144002 (may not work)