Lentil Salad, Curried Pink Serves 4

Rinse lentils under cold water until water runs clear. Drain. In non-stick skillet, cook onion, ginger, & garlic over medium heat until soft (5 min). Add lentils, clove, bay leaf, curry powder, salt and pepper. Cover w 2.5 c cold water. Bring to boil, lower heat, cover and cook slowly until lentils are tender (15-20 min), stirring occasionally. Rinse lentils under cold water until cool. Drain & set aside. In glass bowl, whisk vinegar w oil. Add zest, green onions and parsley. Add lentils and toss to combine. Cover and refrigerate 1 hr.

Lentils 2c, pink or brown
Onion 1 minced
Garlic 4 cloves, roasted & minced
Ginger 2T, grated
Bay Leaves 1
Cloves 1
Curry Powder 1tsp
Salt to taste
Pepper to taste
Vinegar 1T+1 tsp Sherry wine
Olive Oil 1T+1 tsp
Orange Zest 1T
Onions, Green 2 trimmed & minced
Parsley 0.5c