Ingredients

• 1 cup dried Lentils
• 1 small Onion (minced)
• 2 Tomatoes (seeded and diced)
• 1/2 cups Corn
• Miso
• Vinegar (rice, white wine or apple)

Description

Cook the lentils in water (pinch of salt and a bay leaf) until tender, add the corn at the last 5 min. Drain and add the tomatoes and onions. Make a dressing from miso, vinegar and herbs of your choice. Allow to season for a few hours or over night. If you do not have miso and can not get it, you can create another dressing and still enjoy the lentil salad. I would suggest a dressing rather on the salty side, with a little garlic, olive oil, parsley and lemon juice or lemon vinegar.