Lentil Confetti Salad

Name: Lentil Confetti Salad
Prep time: 15 min
Cook time: 20 min
Yield: 4 cups
Ingredients: 1/2 cup dry lentils; 1 1/2 cups water; 1/4 teaspoon salt; 1 cup cooked brown rice; 1/2 cup italian dressing; 1/2 cup tomatoes, seeded and diced; 1/4 cup green peppers, seeded and chopped (about 1/2 a small pepper); 3 Tablespoons chopped onion; 2 Tablespoons chopped celery; 6 sliced pimento-stuffed green olives; 2 teaspoons chopped fresh parsley (optional)

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Ingredients

1⁄2 cup

dry lentils

1 1⁄2 cups

water

1⁄4 teaspoon

salt

1 cup

cooked brown rice

1⁄2 cup

italian dressing

1⁄2 cup

tomatoes, seeded and diced

1⁄4 cup

green peppers, seeded and chopped (about 1/2 a small pepper)

3 Tablespoons

chopped onion

2 Tablespoons

chopped celery

sliced pimento-stuffed green olives

2 teaspoons

chopped fresh parsley (optional)

Directions

Wash and drain lentils. Place in saucepan, add water and salt.
Bring to boil, reduce heat and simmer, covered about 20 minutes. Do not overcook. The lentils should be tender with skin intact. Drain immediately.
Combine the lentils with cooked rice, pour dressing over mixture and refrigerate until cool.
Add rest of ingredients, except parsley, mix well.
Garnish with parsley before serving (optional).
Refrigerate leftovers within 2 hours.