Preparation:
Bring water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender but still hold their shape, about 20 minutes. Drain. Run under cold water to cool. Drain well.
Meanwhile, blanch cauliflower in pot of boiling salted water until just crisp tender, about 2 minutes. Drain. Run under cold water to cool. Drain well.
Combine all ingredients in large bowl. Season generously with salt and pepper. Refrigerate until serving or up to 8 hours.
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 4 servings Lentils are an easy legume to cook even when you're in a hurry. Here, I turn them into a delicious salad with the addition of fresh pears, cauliflower, cucumber and min |
