Cold Lentil Salad

The other half of my cool lunches for the week is this cold lentil salad, also adapted from Moosewood. It combines lentils, veggies, and a tangy mango-yogurt dressing.

Cold Lentil Salad (6-8 servings)
1 1/2 cups lentils
1 cup chopped onion
2 garlic cloves, minced
4 cups water
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped red onion

Mango Yogurt Dressing
1 cup plain yogurt
3 T. mango chutney
1 1/2 tsp. curry powder
1 T. lime juice

1. Combine lentils, onion, garlic, and water in a medium saucepan. Cover and bring to a boil, then reduce heat and simmer about 30 minutes, until lentils are soft but not mushy.

2. Combine bell pepper, celery, and red onion in a large bowl.

3. Drain lentil mixture and immediately transfer to bowl of veggie mixture. Stir and set aside at least 15 minutes.

4. Combine all ingredients for dressing in a food processor and process until smooth. Stir into lentil mixture [or reserve until just before serving].

5. Refrigerate until ready to serve!