Lentil Salad

I got together with some very special women at my friend Lisa's house last week. She hosted us for dinner and along with an amazing, homemade gazpacho, made this lentil salad. After getting her permission to make the salad for Apples and Butter, she graciously shared the recipe with me and I learned that it's a recipe of her mother's. I love those handed down recipes because only the best survive!

I made a few changes to the recipe, certainly not because Lisa's needed any improvement (her's was truly perfect), but it is back-to-school healthy week so I left out the bacon and cut down on the amount of oil just a bit.

Lentil Salad

Serves 4 - 6

1 16 - 17 oz package of prepared lentils

1 cup cooked, diced ham

1/2 cup diced shallots (about 2)

1/2 cup chopped fresh parsley

1/2 cup sliced scallions (about 3-4)

1/2 cup diced bell pepper (1 small)

3 minced cloves garlic

1/3 cup olive oil

1/3 cup balsamic

Combine the shallots (correction from scallions previously listed here), garlic and balsamic in a small bowl and set aside. Mix the lentils with the ham, parsley, scallions, bell pepper and stir. Mix in the balsamic mixture along with the olive oil and stir to coat. I couldn't resist diving in right away and having some, but I found that this salad got even better after all the flavors had a chance to meld. Enjoy!