Summer Lentil Salad
1 cup red or green lentils
1 cup sun dried tomatoes
1 cup muschrooms
1 cup diced onions
1/2 cup fresh oregeno
1 cup diced yellow or orange bell peppers
1/4 cup olive oil
1 teaspoon mustard
1 teaspoon anise
2 tablespoons balsamic vinegar
crushed pistacios (optional)
Bring lentils to a boil and reduce to medium low and let simmer for 25 minutes or until tender.
Meanwhile, sweat the onions and sautee the mushrooms and peppers with a tablespoon of olive oil.
Hydrate the sun dried tomatoes and chop.
Mix olive oil, mustard, anise, and vinegar together and poor over all the other ingredients.
Toss in fresh oregeno and top with pistacios.
Serve on fresh spinach.