Lentil Salad

2 cups of soaked and cooked lentils (brown or french lentils are tastier)
1-2 red peppers cut in cubes
2 medium tomatoes (green zebras) cut in cubes
2 scallions, sliced
1 clove of garlic, minced
Some feta or veg. cheese, or chopped walnuts
For the vinaigrette:
1/2 cup of fresh parsley, chopped
1 tbs lemon juice
1 tbs umeboshi vinegar
1 tbs linseed oil
1 tsp dulse flakes (kelp) optional
salt, pepper to taste 

Cook and drain lentils well, let sit to cool. Add all the prepared ingredients into a bowl and add the lentils. Mix all ingredients for the vinaigrette and blend into the salad. Garnish with feta cheese or replacer and let sit to blend and cool. ©Mighty Forks 2011

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