Lentil salad with Pomegranate poppy seed dressing

Serves: 6


1/2 c. Uncooked dried red lentils
2 c. Vegetable broth
1 c. Chopped red bell pepper (about 1 medium)
1 c. Chopped green bell pepper (about 1medium)
1/2 c. Chopped fresh tomatoes (about 1 small)
1/3 c. Finely chopped seeded peeled cucumber (about 1 medium)
3 Tbsp. Chopped fresh mint leaves
1/2 c. Chopped celery (about 1 medium stalk)
1/4 tsp. Cayenne pepper


Directions:

1. Cover and cook the lentils as well with the broth in a 2 quart saucepan over medium-low heat until tender; then drain the liquid.



Pomegranate poppy seed dressing

Serves: 1 cup

1/4 c. Pomegranate vinegar
2 Tbsp. Poppy seed
1 tsp. Chopped fresh scallions

Directions:

1. Whisk all ingredients into a medium sized glass bowl.

2. Mix and blend well into the salad, and allow the salad incorporated in with the dressing for about 2 to 3 hours in the refrigerator.