Ingredients
3/4
cup dried lentils
1
cup diced zucchini
1
cup diced yellow summer squash
3/4
cup sliced carrot
1/4
cup chopped fresh cilantro
2
medium tomatoes, chopped
1
jalapeño chile, minced
1 1/2
teaspoons cumin
1 1/4
teaspoons salt
2
tablespoons oil
1
teaspoon mustard seed
Preparation
In medium saucepan, bring 2 1/2 cups water and lentils to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until lentils are tender; drain. Rinse with cold water; drain well. Cool 5 minutes.
In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
Heat oil in small skillet over medium heat until hot. Add mustard seed; cover and cook about 3 minutes or until seed pops. Remove from heat. Add seed to salad; stir to combine.
