Lentil Salad

lentils

red wine vinegar

Kosher salt

Freshly ground black pepper

extra-virgin olive oil

thinly sliced scallions or 3 tablespoons finely diced shallot

chopped parsley

diced cucumber

or 2 seeded tomatoes, diced

Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.

Garnish with 1/2 cup crumbled goat or feta cheese.

Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.

Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.