Colorful Lentil Salad

• 5 cups plus 2 tablespoons water, divided
• 1 cup dried lentils, rinsed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon minced garlic
• 1/4 teaspoon pepper
• 1 small cucumber, chopped
• 1/2 cup shredded carrot
• 1/2 cup finely chopped sweet red pepper
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh cilantro

1. In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
2. Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
3. Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving.

water, dried lentils, olive oil, balsamic vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper, cucumber, shredded carrot, sweet red pepper, sweet onion, fresh cilantro

Taken from www.tasteofhome.com/recipes/colorful-lentil-salad/ (may not work)