Serves: 8, ~½ cup each

Ingredients:

1 cup dried lentils

3 cups water

½ teaspoon salt

½ medium red onion, diced

6.5 oz marinated artichoke hearts, reserve liquid, chopped

4 oz canned sliced pimentos, drained

2 tablespoons capers, chopped

2 tablespoons lemon juice

½ cup fresh mixed herbs, such as oregano, basil, and parsley

Directions:

1. Rinse lentils. Boil lentils in 3 cups of water. Stir in salt once the mixture comes to a boil. Cook for 10-15 minutes or until lentils are tender; reduce heat if needed to keep pot from boiling over. Drain lentils and allow to cool slightly.

2. In a large bowl combine onion, artichoke hearts and their liquid, pimentos, capers, lemon juice, and fresh herbs. Stir in slightly cooled lentils. Serve warm or refrigerated.