Easy Warm Lentil Salad - cooking recipe

Ingredients

1 1/4 cups lentils, rinsed
1 (8 1/2 ounce) jar artichoke hearts, quartered, drained and rinsed
4 scallions, trimmed and thinly sliced
1 small sweet red pepper, finely choped
1 carrot, grated
1/4 cup balsamic vinaigrette (I prefer reduced-fat)

Preparation

Cook lentils according to package directions, 20-25 minute or until tender. Drain.
Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.