Summer Lentil Salad

Lentil Salad- sounds boring, (especially when I named it my "health" salad.) But, there's something about it that I love in the summer. Bonus- it can sit out at picnics.

 Ingredients:
 1 jersey tomato cut up and remove the fleshy seed part so it's not too watery
 1/2 English (no seeds) cucumber, peeled and chopped
 handful fresh basil, chopped
 small handful fresh mint, chopped
 sea salt
 fresh cracked pepper
 1/4 cup pomegranate vinegar (you can use balsamic or apple cider, too)
 1/3 jalapeno, sliced very thinly (you can omit if you like)
 2 stalks celery, sliced thin
 1 shallot, chopped finely
 1 tbsp. xtra virgin olive oil
 1 cup small lentils, rinsed
1 red or yellow pepper, chopped

Cook lentils in a saucepan- fill 3/4 with water and bring to boil, then let simmer for about 15-18 min until al dente (you don’t want them mushy) Drain and let stand at room temp

            Mix all ingredients in a bowl and add salt and pepper to taste.

Add lentils and refrigerate until serving. Leftovers can over arugula or lettuce for a great lunch the next day or so. Or add some tuna for a super lunch salad. Add-ins- artichokes, kalamata olives, green olives, capers, roasted red peppers, goat cheese. Tonight I'm adding a few bochaccini (small mozzarella balls)