This salad is not unlike a lentil salad I made earlier this year, but the addition of toasted pine nuts and celery change the dimensions a bit. We enjoyed this with the chicken soup I just posted and last night's leftover cheesecake.
Adapted from: www.thecrosbykitchen.com
1 cup dry french lentils
1/3 cup chopped kalamata olives
1/2 cup chopped celery
1 cup baby heirloom tomatoes, sliced in quarters
1/4 cup toasted pine nuts
3 T chopped fresh basil
2 T olive oil
3 T balsamic vinegar
Salt and Pepper to taste
1/2 cup mozarella cheese cut into cubes
Cook lentils according to package instructions. Rinse and let cool. Combine all ingredients and serve immediately.
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