Warm Lentil Salad ~ by Teresa White

Ingredients

• 1 cup green lentils
• 3 cups water
• 1 - 1 1/2 tablespoons coconut oil
• 1 medium onion
• 1 teaspoon minced garlic
• 1 cup chopped carrots
• 1 medium zucchini, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon tomato paste
• salt to taste
• 1-2 tablespoons apple cider vinegar

Instructions

1. First, measure out the lentils and put them, along with the 3 cups of water, into a medium-sized pot. Lightly salt them, cover the pot, bring to a boil, and then uncover and allow to simmer until cooked but not mushy (about 40-45 minutes, but keep an eye on them).
2. Wash and dry all the vegetables, and then chop the onion into medium-sized pieces, the carrots into thick coins, and the zucchini into medium-small chunks. The sizing here doesn't have to be exact; just make sure the carrots and zucchini chunks are not so thin they will become mushy.
3. Add the coconut oil to a large skillet, bring to medium-low heat (for my stove, this was on the hotter end of medium-low), and add the onions and carrots. Sauté them for 4-5 minutes, then add the zucchini. A few minutes later, add the garlic, spices, and tomato paste. Stir well, allow to cook for 1-2 minutes, and turn off the heat.
4. Once your lentils are done cooking, drain any remaining water from their pot and then add the lentils to the skillet with the vegetables. Stir well and add the apple cider vinegar and salt to taste.