Lentil Salad

Like all beans and legumes, lentils are an excellent source of protein. Unlike the others, lentils do not need to be soaked before cooking. For an easy, healthy, quick meal, try this lentil salad recipe with onions and rosemary.
Yield	4-6 servings
Time	1 hour
Tools	large sauce pan with lid colander large bowl wooden spoon
Ingredients	½ pound lentils, washed several c water 1 T salt 1 clove garlic, peeled ½ c green or sweet red onions, chopped ¼ c fresh rosemary, chopped black pepper 2 T olive oil 1 T wine vinegar
Directions	Combine water, salt, lentils, and whole garlic clove in sauce pan, using enough water to cover by several inches. Bring to a boil, lower heat, and simmer, stirring occasionally, until tender, 30-40 minutes. Drain and discard garlic. Let cool for a few minutes. Stir in onions, rosemary, and pepper, then toss with oil and vinegar. Taste, adjust seasonings, garnish with a sprig of rosemary, and serve.
Notes	If you have time, let the salad sit for an hour or so, to let the taste of rosemary permeate the lentils. Also try Lentil Feta Walnut Salad
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