1 cup dried C&F Foods Lentils
1/2 cup red onion, minced
2 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons red wine vinegar
3 tablespoons olive oil
Rinse and sort lentils.
Place lentils in a large saucepan. Cover with water to 2 inches above lentils and bring to a boil. Reduce heat and simmer for 40 minutes or until tender. Drain well. Place lentils in a large bowl. Mix in the rest of ingredients; toss well. Serves 6.
Variation: For a heartier version, try adding canned tuna fish.