Lentil Salad with Basil Vinegar

Makes 8 servings

Ingredients

• 2 1/2 cup brown lentils
  
• 1/4 cup extra virgin olive oil
  
• 1/2 cup onion, finely diced
• 2 tsp. garlic, finely diced
  
• 1/2 cup carrot, finely diced
  
• 1/2 cup celery, finely diced
  
• 3 cups water
  
• 2 bay leaves
  
• 2 Tbsp. red onion, finely diced
  
• 1 Tbsp. red bell pepper, diced
  
• Cilantro to taste, destemmed and finely chopped
  
• 2 Tbsp. lime zest
  
• 1/4 cup Origen Basil cabernet sauvignon vinegar
  
• Extra Virgin olive oil to taste.
• Salt and black pepper to taste.

Preparation Instructions
Wash the lentils thoroughly.

Heat the oil in a sauté pan; add the onion and cook until translucent. Add the garlic and cook for another minute. Add the carrot and celery. Continue cooking for 2 more minutes.

Add the lentils, water and bay leaves. Simmer for 20 minutes, or until the lentils are only slightly firm. Strain and set aside.

To serve, add the red onion, red bell pepper, cilantro and lime zest to the lentils. Pour the Origen basil cabernet sauvignon vinegar and the olive oil. Toss gently and adjust seasonings.