2 c water

1/2 c dry brown OR red lentils

1 (14.5 oz) can chickpeas, drained and rinsed

3 roma OR plum tomatoes, chopped OR one (14.5 oz) can chopped tomatoes, drained

1/2 yellow bell pepper, chopped

1 red bell pepper, chopped

1 carrot, grated

juice of 1 lemon

2 tbs extra virgin olive oil

1/2 cup chopped fresh cilantro

salt to taste

In a 2 qt stockpot, bring the water and lentils to a boil on high heat; reduce the heat to low and simmer for 30 minutes or until tender. Drain any excess liquid.

In a serving bowl, mix the cooked lentils, chickpeas, tomatoes, bell peppers, and carrot. Whisk together the lemon juice and olive oil.

Stir the lemon vinaigrette into the salad, top with the cilantro, season with salt to taste, and serve.

6 servings