Balsamic Lentil Salad with Edamame

Place orange lentils, black beluga lentils, split peas in their own bowl (you will have three bowls). Add two to three cups of water and rinse, checking for small pebbles, dirt or other organic matter. Remove any non-lentil or non-pea matter.

Place three saucepans with three cups of water in each over medium high heat. Let water come to a boil and add the first three ingredients to their own individual saucepan. Bring lentils and peas to a boil, then reduce heat to a simmer. Simmer lentils for 15 minutes, until cooked through. Peas will require an additional 8-10 minutes of boiling.

Strain water from the lentils and place in a bowl to cool. Repeat with the peas when they are cooked. Let everything cool for 15-20 minutes. While lentils and peas cool, shell the edamame. This required 9 oz. unshelled edamame. Dice the red onion. When lentils and peas are cooled, combine all and add sea salt. Mix thoroughly.

Cover and place the salad in the fridge and chill thoroughly before serving. To maintain the color of the salad, add balsamic shortly before serving.