Lovely lentils are one of my favorite foods because they are not only healthy and good for you, they are so cheap! A bag of lentils costs about $0.99 and can be the star of many dishes…soups, stews, sides, salads, casseroles and more. They are extremely versatile plus you can keep them on hand at all times in the cupboard as they are definitely a cupboard staple item.

Lentils, like most beans, are a good source of protein, folic acid and dietary fiber. They are also an excellent source of cholesterol lowering fiber. Another health benefit is lentils contain little to no fat making them great for weight loss.

My recipe for Lentil and Corn Salad is very tasty and nutritious. I like to serve it with spice rubbed pork chops and baked sweet potato fries. Try it out tonight!

Lentil and Corn Salad
Cooking, especially healthy cooking is about featuring and focusing on the best possible ingredients. This salad is actually fabulous without the vinaigrette as the flavors from the fresh foods really shine through.

Ingredients
• 1 cup brown lentils
• 2-3 cups water
• 4 ears of corn, cooked and kernels removed
• 1 red bell pepper, chopped
• 3 scallions, chopped
• 1/3 cup fresh feta cheese, crumbled
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 tsp. brown spicy mustard
• ½ tsp. salt
• ½ tsp. black pepper

Directions
Combine lentils and water in a medium saucepan, the water should be about 1-2 inches above the lentils. Bring to a boil then cover and simmer for about 15-20 minutes or until lentils are tender but still firm. Drain and rinse with cold water. Allow to cool.

Combine lentils, corn kernels, red bell pepper, scallion, and feta cheese in a large mixing bowl. Whisk together olive oil, lemon juice, brown spicy mustard, salt and pepper in a small bowl. Pour on top of lentil mixture and toss to coat. Chill before serving. Makes 6 servings.

Notes
To increase the flavor of the lentils, you can cook them in organic chicken or vegetable broth. Also, if corn on the cob is not in season you can use canned or frozen corn.