1bunch green onions, white and green parts, sliced in 1/4-inch rounds
1(or more) medium-size ripe tomatoes, chopped into 1/4-inch cubes
1mild pepper (such as Anaheim or poblano), thinly sliced
1/2 cups chopped Italian parsley
1/4 cups chopped fresh mint
2 teaspoons cumin
1 teaspoons medium-hot chili powder
1/4 cups olive oil
2 tablespoons (or more) white wine vinegar
Salt and pepper, to taste
Green Lentil Salad Directions
Soak the lentils overnight in water, drain and rinse.
Place the lentils in a pot with the water and bring to a boil. Lower the heat to a gentle simmer and cook for 10–15 minutes—taking care not to overcook.
Drain any excess water, place the lentils in a bowl, add all of the other ingredients and toss gently without mashing the lentils. Cover and either chill or rest at room temperature for about an hour before serving.