Gluten-free Lentil and Amaranth Salad

Gluten-free Lentil and Amaranth Salad

1 cup green lentils

1 cup Mom's Place Gluten Free Amaranth Flour

1/4 cup yellow onion, minced

1/2 tsp. each salt and sugar

3 Tbsp. white wine vinegar

1 each of cucumber, red bell pepper, and zuchhini, chopped

4 carrots, peeled and grated

1/3 cup extra-virgin olive oil

1/2 cup fresh herbs (basil, mint, cilantro, tarragon, chives, parsley), chopped

1/2 cup almonds, slivered and toasted

Directions: In a medium saucapan, cover lentils with three inches of water. Bring to a boil, reduce to simmer and cook 15-17 minutes until tender. In a heatproof bowl, cover Amaranth with boiling water and let stand 10 minutes. In a mixing bowl, combbine the onion, salt, sugar, vinegar and chopped vegetables. Let stand while the lentils finish cooking. Drain lentils and Amaranth well until very dry. Add to vegetable mixture. Toss well. Add olive oil, herbs, and almonds and toss again. Refrigerate any leftovers.

Makes 4-6 servings