Lentil and Wurst Salad

This is lovely salad that we enjoyed as a hearty lunch.

Serving Size: 4

Ingredients:

• 1 cup dry lentils
• 3-4 cups water
• 1 red bell pepper, de-seeded and chopped
• 1 red onion, thin sliced
• 3-4 vegan wursts or hot dogs
• ½ head iceberg lettuce, chopped
• 3 tablespoons olive oil
• 1½ tablespoon vinegar
• 1-2 teaspoon mild mustard
• salt and pepper to taste

Directions:

1. Cook the lentils in 3-4 cups of water until they are soft, but not mushy.
2. When the lentils are done, remove from the heat and drain any extra water off.
3. De-seed and chop the red bell pepper into small pieces.
4. Slice the red onion into rings, reserve some as garnish on top and chop the rest.
5. Cut the vegan wurst into rounds and grill them lightly on each side.
6. Make the dressing by mixing the olive oil, vinegar, mustard, salt and pepper in a bowl.
7. Place the drained lentils in a large bowl.
8. Mix in the red bell pepper pieces and the chopped onion pieces.
9. Add the salad dressing and mix evenly.
10. Shortly before serving, chop the lettuce into bite sized pieces and mix into the salad.
11. Serve the salad with the cooked wurst pieces on top, garnished with a few red onion rings.