Lentil Salad with Ginger Vinaigrette

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Lentil Salad with Ginger Vinaigrette

 

2 cups dry lentils

4 cups chicken-like broth

1 medium red or green bell pepper, seeded and thinly sliced

1 small red onion, chopped

Salt

 

Dressing

 

1/2 cup oil

3 Tbsp. minced fresh ginger

1/3 cup lime juice

 

 

Cook lentils until tender, about 20 minutes. Drain. Combine the

dressing ingredients in a small bowl and mix well. Then combine

lentils, bell pepper, onion, and dressing. Mix well and season with

salt to taste. Cover and chill the salad until it is cold, about 2

hours or overnight.