Lentil Salad

1/2 cup uncooked dried lentils
2 cups chicken broth
Creamy Tomato Dressing
1 cup chopped red bell pepper (about
1 medium)
1/2 cup chopped tomato (about
1 small)
1/3 cup chopped green onions (about
3 medium)
1/4 cup chopped red onion
For a bit more zip, stir 1/4 teaspoon crushed red pepper into the salad.

Cover and cook lentils and broth in 2-quart saucepan over medium-low heat
25 minutes or until lentils are tender; drain. Prepare Creamy Tomato
Dressing in large glass or plastic bowl. Mix in lentils and remaining
ingredients. Cover and refrigerate about 2 hours or until chilled. 6
servings

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/