Lemony Lentil and Pasta Salad

LEMONY LENTIL AND PASTA SALAD

4 (1 1/4 cup) servings

Ingredients

For the Dressing: 
¼   cup lemon juice

¾   teaspoon salt

2  Tablespoons oil

1/8  teaspoon Frank’s Red Hot pepper sauce

1 clove garlic, minced

2  teaspoons sugar

For the Salad:

½   cup dried lentils

1 ¼  cups water

1  cup uncooked small shell pasta, cooked in salted water

1  celery stalk, thinly sliced (1/2 cup)

1  medium carrot, coarsely shredded (1/3 cup)

¼   cup parsley

  

Instructions

1.  In a small bowl, combine the dressing ingredients; beat with wire whisk until well blended.  Set aside.

2.  In a small saucepan, combine lentils and water. 

3.  Bring to a boil. 

4.  Reduce heat; cover and simmer 15-20 minutes or until lentils are tender but not mushy. 

5.  Drain, if necessary.  Set aside.

6.  Cook pasta to desired doneness, in salted water.

7.  Drain; rinse with cold water to cool.

8.  In a large bowl, combine the cooked pasta, cooked lentils, celery, carrots and parsley. 

9.  Pour dressing over salad; toss gently to coat.

10.  Refrigerate at least 1 hour to blend flavors.

11.  Serve warm or chilled.  I think the flavors are better when served as a warm side.

12.  Or, add some of the finished salad to your fresh green salad.

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