1 cup French green lentils, or brown lentils
1/2 cup carrots, chopped into 1/4 inch dice
1/2 cup finely chopped red onion
1/4 cup Italian parsley, chopped
1 tablespoon lemon juice
1 tablespoon red wine vinegar, or raspberry flavored wine vinegar
3 tablespoons flax oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Up to 1/4 cup fresh minced herbs*

Cook lentils for 30 minutes in plenty of water to cover. Add chopped carrots during last three minutes of cooking time, along with enough water to cover. Bring to boil again, then drain.

Add red onion and parsley.

Mix dressing ingredients: Lemon juice, vinegar, and flax oil, salt and pepper, and herbs. Toss with lentil mixture and chill or serve warm.


*Basil, oregano, tarragon, marjoram, mint, or dill, depending on your taste and your garden. You may also substitute dried herbs if fresh are not available.