Ethiopian Lentil Salad

Ethiopian Lentil Salad

Ingredients:
lentils, raw
spices, garlic powder
carrots, raw
peppers, jalapeno, raw
marketside, balsamic vinaigrette dressing,
salt, table
spices, pepper, black

Directions:
Place lentils in large stockpot; fill with enough water to cover lentils by 2 inches.
Cook on medium heat 30 minutes or until lentils are tender, but not mushy.
Drain and rinse with cold water.
Toss lentils with remaining ingredients.
Refrigerate at least 2 hours or overnight to allow flavors to develop.
Stir before serving.