Ingredients (use vegan versions):
1 cup cooked lentils
1/4 cup plain soy yogurt
1/4 teaspoon curry powder (you can substitute
1/4 teaspoon salt (optional)
1 cup chopped vegetables (celery,
2-3 tablespoon chopped cilantro
Rinse lentils in cold water. Drain well. Place in a container with a tight-fitting lid. Stir in remaining ingredients. If making the night before, refrigerate. Salad will keep well at room temperature for several hours.
Great for brown baggers!
Preparation time: 15 mins