Lentil Salad

For the lentils: Thoroughly rinse 1 cup lentils. Bring 2 cups water (or a veggie or chicken stock) to a boil and add 1 cup of rinsed lentils. Let lentils come to a boil and then turn heat to low and let simmer, covered, for 20 minutes. Watch them carefully towards the end. You want them to be nearly undercooked so they don’t turn to mush. Remove from heat and cool lentils completely.

For the vinaigrette:
Combine lemon juice, red wine vinegar, olive oil and garlic. Stir well and set aside.

Combine grated carrot, onion, zucchini and cheese with cooled lentils.

Toss with vinaigrette, adding salt and pepper to taste.

Note: You may prefer to use more or less olive oil, and/or lemon juice/vinegar depending on preference.