Lentil Salad

Lentil Salad:

1 C dried Lentils (I used brown and cooked them in a rice cooker with spike seasoning)

let cool to room temp.

Zucchini

Onion

Carrot

Saute: Heat pan to high, add veggies and stir as they start to brown, reduce heat to med., cook until firm but not mushy.  Transfer to large bowl, let cool and add Lentils.

1 package Tempeh

Cut into bite sized pieces.  In a small bowl, mix equal parts Bragg’s Amino Acids (or Soy Sauce), Worchester sauce, Balsamic Vinegar and a little garlic (I use the kind in the jar), add Tempeh and let sit at least 15 mins.  Use same pan as veggies with same method to cook for about 5 mins.  Let cool and add to Lentils and veggies.  Mix in a separate bowl equal parts Balsamic Vinegar and Dijon or your favorite mustard and mix into salad.  Eat at room temp or refrigerate, great as leftovers.