by Christy Baroni
Ingredients:
• ½ cup of red lentils
• ½ cup of green lentils
• 6 cups of water
• 15 ounce can of black beans, drained and rinsed
• 1 large shallot, minced
• 1 rib of celery, sliced
• ¼ tbsp. red pepper flakes
• 2 tbsp white wine vinegar
• 1 tbsp parsley
• Salt and pepper to taste
Recipe:
Cook the red lentils in 3 cups of simmering water for about 15 – 20 minutes, until just tender. Drain and rinse with cold water.
Cook the green lentils in 3 cups of simmering water for about 15 – 20 minutes, until just tender. Drain and rinse with cold water.
Combine the green and red lentils with the black beans.
Add the shallot, celery, red pepper flakes, olive oil, vinegar, parsley, salt and pepper.
Chill overnight.