Tonight we made a great lentil salad from a recipe posted on Eat Air. When I make this again, I think I would leave out the olives. I am not a big fan of olives, but I thought if I chopped them fine that I wouldn’t notice them. Dinner was still really yummy, despite the olives. I made the lentil salad as specified on Eat Air (except I used sherry vinegar instead of red wine vinegar… it is just what I had). I REALLY liked the avocado in this. I tossed some baby romaine with a tad bit of olive oil, a splash of sherry vinegar, and some salt and pepper. I served the lentils with the baby salad greens, some hummus, and some whole wheat pita.
Oh, and this makes enough to serve an army. Consider cutting it in half. Just so you can see how much, here is a pic of the lentil salad in my largest bowl (actually a large popcorn bowl):
This looks a bit more nutritious than peanuts and beer!