Summer Lentil Salad by Jim Eaton

32 ounces stock – I used veggie but chicken would be great
4 cups dried orange lentils
1 white onion cut into a fine dice
6 cloves garlic cut into a fine dice
1 red bell pepper diced
1 bunch green onions – cut into ½” pieces (green parts only)
¼ cup chopped mint
¼ cup chopped basil
½ cup olive oil
Juice of 2 lemons
1 ½ tablespoons kosher salt
1 tablespoon black pepper
8 ounces fresh mozzarella. I like ciliegene-sized cut in half

While heating the stock in a sauce pan over high heat, add the lentils. When the stock boils, reduce to medium low and cook until the stock is evaporated and the lentils are done but not mushy. This will take approximately 20-30 minutes.

While the lentils are warm add the remaining ingredients and mix well to combine.

Serve warm immediately or chill and serve the next day. The salad will be better if you can wait…