** recipe modified from the October 2009 issue of Vegetarian Times
1 cup green lentils, rinsed
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1 can chick peas
1 cup peeled and diced cucumber
1 tsp dried dill
salad dressing: I used Brianna’s The New American vinaigrette
Bring 3c. water and lentils to boil. Reduce heat to medium-low and cook until lentils are tender [about 20 min.]
Stir lentils, peas, corn, chick peas, diced cucumber and dried dill together.
Stir in salad dressing.
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