This recipe was given to me by a Turkish woman who teaches classes at PCC.

Ingredients:

• 1 cup French green lentils
• 3 cups water
• 1/2 tsp. salt
• 2 tbsp. balsamic vinegar
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 cup parsley, chopped
• 1/2 tsp. cumin
• Pinch of chili powder
• 1/2 tsp. lemon zest
• 1/2 tbsp. brown sugar
• 1/2 cup chopped carrots
• 1/3 cup chopped onions
• 1/4 cup chopped red bell pepper
• 1 bunch kale, chopped

Directions:

Combine the lentils with water and 1/2 tsp. salt in a saucepan. Cook on medium heat for about 15 minutes until lentils are tender, but not smashed or broken. Rinse in cold water and set aside to cool.
In a large mixing bowl, whisk together the liquids and spices. Add the lentils and remaining ingredients. Toss to coat thoroughly. Serve at room temperature.