BLACK BEAN & LENTIL SALAD

Serves 5-6

2 cups (dry weight) rice

1 cup lentils (Dupuy, brown, &c.)

1 can black beans

1 red bell pepper, chopped

1 red onion, chopped

½ cup scallions, chopped

1 cup finely chopped fresh cilantro

Grated carrots (optional)

Dressing:

2 Tbsp olive oil

2 Tbsp vegetable stock

1 Tbsp Dijon mustard

1 Tbsp fresh lime juice (can use apple cider vinegar)

2 tsp Worcestershire sauce

1 tsp finely minced garlic

1 tsp ground cumin

½ tsp dried Oregano

½ tsp mild chili powder

Salt and fresh ground pepper

Hot sauce to taste

Cook rice as per instructions.

Put lentils into a small saucepan with plenty of water to cover, bring to a slow simmer and cook until lentils are tender, about 40-60 minutes for green lentils or 30-40 minutes for brown ones. Drain lentils and let cool slightly.

While lentils cook, put beans in a colander and rinse with cold water.

Put olive oil, stock, Dijon mustard, lime juice, Worcestershire sauce, and garlic in a small bowl. In mortar and pestle, grind together oregano, cumin seed, chili powder, and pepper. Whisk into liquid in bowl, then add hot sauce to taste and whisk again.

When lentils are slightly cooled, combine with half of dressing and let marinate while you prep the rest of the ingredients. Wash, spin dry, and finely chop cilantro and set aside. Chop red bell pepper, red onion, and green part of green onions finely and add to lentils. Add drained beans to lentil and vegetable mixture, and stir in rest of dressing, then gently mix in chopped cilantro. Mix in rice.

Refrigerate for an hour or so before serving — dressing may be harsh at first but will mellow out.