Lentil Vegetable Salad

• 1/2 cuplentils, washed
• 2 cupsrusset potato, 15 ounce can, low-sodium
• 1 cuppeas, frozen
• 2 carrots, large, shredded
• 1 tbspfresh parsley
• 2 tbspred wine vinegar
• 1 tbspyellow mustard
• 1/4 cupolive oil

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Boil 1 cup water in a saucepan.

3. 3

   Add the lentils. Cook for 20 minutes over low heat until tender, then drain.

4. 4

   Cook the peas for 3 minutes in another saucepan. Then remove from heat.

5. 5

   Rinse and drain the peas.

6. 6

   Wash, peel, and shred the carrots.

7. 7

   Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.

8. 8

   Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.

9. 9

   Pour the dressing over the lentil vegetable salad.