Recipe: Lentil Salad

Lentil Salad

2 cups (500 ml) lentils, cooked according to package directions
3 scallions (spring onions), green and white parts, thinly sliced
1 red or green bell pepper, seeded and finely chopped
1 - 3 cloves garlic, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Combine all ingredients in a bowl, stirring gently so as not to mash the lentils. Serve chilled or at room temperature, garnished with chopped parsley. Serves 4 to 6.