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Tricolour Lentil Salad

 

¾ Cup of Inari Green Lentils

¾ Cup of Inari Split Red Lentils

¾ Cup of Inari French Lentils

¼ cup olive oil

1 can mandarin oranges (or fresh orange peeled and sectioned)

1 large clove of garlic (crushed)

3 tablespoons lime juice

3 tablespoons balsamic vinegar

1 large carrot (diced small)

½ each red and yellow peppers (diced small)

½ cup dried currents

1/8 to ¼ cup each of mint, chives and parsley (finely minced)

 

PREPARATION:

Cook lentils as per package instructions. Drain the lentils and gently rinse with cold water. Place in a large boil and add remaining ingredients (except peppers and herbs). Cover container and refrigerate for at least 3 hours. Add herbs and peppers just before serving.