his colorful salad is a treat for both the eyes and the taste buds. Lentils are an excellent, satisfying alternative to animal protein and they are high in fiber and iron, which are especially important for pregnant women. Enjoy this salad as part of a vegetarian meal.

Ingredients:

• 3 cups water
• 1 cup Natural Directions organic dried lentils, picked over and rinsed
• 2 medium organic carrots, peeled and diced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 tablespoon Monari Federzoni red wine vinegar
• 2 tablespoons Monari Federzoni white wine vinegar
• 2 tablespoons Napa Valley organic olive oil
• 2 teaspoons Grey Poupon Dijon mustard
• 1 1/2 pounds organic tomatoes (about 3 cups), diced
• 1/2 yellow bell pepper, seeded and diced
• 3 organic green onions, thinly sliced
• 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt

Instructions:


1. Bring water to a boil and add lentils, carrots, thyme and pepper. Cover; reduce heat to low and let simmer until lentils and carrots are tender, about 25 minutes.

2. Drain and transfer to a large bowl. Toss with red and white vinegars, olive oil, Dijon mustard, tomatoes, bell pepper, green onions and salt. Serve warm, or to serve cold, chill cooked lentils and toss with cold ingredients before serving.