Ingredients

2 cups lentils, dried

1/4 cup olive oil

1 1/2 oranges, peeled and sectioned

1 teaspoon garlic, minced

3 tablespoons lime juice

3 tablespoons balsamic vinegar

1/4 cup red onion, finely minced

1/2 teaspoon orange rind, grated

1/4 teaspoon lemon rind, grated

1/2 cup currants

1 carrot, finely minced

1/2 red pepper, minced

1/2 green pepper, minced

1/4 cup fresh parsley, minced

1/4 cup fresh chives, minced

1/4 cup fresh mint, minced

Preparation

  1. Sweet and savory combine harmoniously in this fruity marinated salad. Streamline the preparation time by getting everything else ready while the lentils are cooking. The whole salad can be made up to two days ahead of time, but postpone adding the bell pepper and fresh herbs until shortly before serving.

  2. Rinse the lentils in a colander. Meanwhile set a large potful of water to boil - at least 6 cups of water. After the water has reached the boiling poing, lower the heat to a simmer. Add the lentils and cook very gently in the simmering water, partially covered, until they are tender. (Try to prevent the water from becoming agitated while the lentils are cooking as that will cause them to burst and lose their shape. The goal is to have perfectly cooked lentils - light and distinct.) Cooking time should be around 20-30 minutes. Check the water level and add more as necessary. Drain the lentils when they are done and gently rinse in cold water. Drain again and place in a large bowl.

  3. Add remaining ingredients except bell pepper and fresh herbs, cover tightly and chill at least 4 hours.

  4. Add the bell pepper and herbs within an hour of serving.