Lentil Confetti Salad - Purdue Extension Nutrition Education Program

Ingredients

• 1/2 cup dry lentils
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup cooked brown rice
• 1/2 cup italian dressing
• 1/2 cup tomatoes, seeded and diced
• 1/4 cup green peppers, seeded and chopped (about 1/2 a small pepper)
• 3 tablespoons chopped onion
• 2 tablespoons chopped celery
• 6 sliced pimento-stuffed green olives
• 2 teaspoons chopped fresh parsley (optional)