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Easy Lentil Salad

And it’s a recessionista special too.

2 C Lentils

handful of fresh sage

3 cloves garlic, chopped very finely

3 T fresh squeezed lemon juice

3 T balsamic vinegar
3T extra virgin olive oil

kosher salt and pepper

1 t paprika

two red bell peppers, chopped

3 green onions, chopped, white and pale green parts only
1 handful of pitted kalamata olives, quartered
Rinse the lentils under cold water. Combine the lentils and sage, along with a good handful of Kosher salt, in a pot with six cups of water. Bring to a boil and then simmer until lentils are cooked, about 45 minutes. Fish out the sage and discard. Drain and set aside.

In the meantime, combine the lemon juice, vinegar, garlic, salt, pepper, and paprika in a large bowl. Whisk in olive oil to combine. Stir in lentils while they’re still warm, so they lightly cook the garlic, and let it all come to room temperature.

Stir in bell peppers, onions, and olives. Taste and season further if needed.

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