Garden Vegetable Lentil Salad - cooking recipe

Ingredients

2 cups cooked lentils
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 large yellow pepper, finely chopped
1 jalapeno, seeded and finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
1 cup fresh peas
2 tablespoons lemon juice
2 teaspoons ground cumin
1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
1/2 cup of fresh mint or 1/2 cup fresh coriander, chopped

Preparation

Place lentils in a large salad bowl.
Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Saute, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeno, pepper and peas. Saute for another 2 minutes. Remove from heat and add to lentils.
In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.