Lentil Basil Salad_Large

4 cups water
1 cup dried lentils
1 tsp. cumin
1/2 cup chopped onions
1 cup diced carrots
1/2 cup diced tomatoes
1 Tbsp. cilantro
1/2 water
1 tsp. cornstarch
1/4 cup red wine vinegar
1 Tbsp. olive oil
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper

In a saucepan, place 4 cups of water, lentils, and cumin; bring to a boil. Reduce heat and simmer until lentils are tender. Drain and allow to cool.

Combine 1/2 cup water and cornstarch in a small saucepan, stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook an additional 1 minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.

In a large bowl, add cold lentils, onions, carrots, tomatoes, and cilantro, and mix together. Pour over salad and combine together.

Yield:  4 servings
Prep Time:  15 minutes
Cook Time:  25 minutes
Difficulty:  2

Nutrition Facts
Calories  258
Fat Calories  73
Total Fat  8.1g
Saturated Fat  1.1g
Cholesterol  0mg
Sodium  319.1g
Total Carbohydrate  35.3g
Dietary Fiber  6.8g
Sugars 3g
Protein  13.2g