Tomato Lentil Salad

OK now it's really getting hot. So, chill over this cool salad. And tomatoes are getting pretty good right about now.

You could really use many different canned beans here - chick peas or Navy beans - I used lentils.

2 medium tomatoes, diced

1 shallot, thinly sliced

1 clove garlic, minced through press

zest of 1 lemon

juice of 1 lemon

1 Tbsp Balsamic vinegar

1 can lentils, drained

6-8 fresh basil leaves, finely torn

3-4 mint leaves, finely torn

1-1/2 cups kale leaves, finely torn

2 tsp seasoned rice vinegar

1 Tbsp olive oil

Fold together the tomatoes in a medium bowl with the next eight ingredients.

In a separate bowl, massage the kale leaves for about 1-2 minutes with the oil and vinegar using your clean hands - this is an important step to soften the leaves to be eaten raw in a salad.

Fold the kale into the lentil mixture and mix well.

Season to taste with salt and pepper, and crushed red pepper flakes. If you have time, allow the salad to marinate for 20-30 minutes for the best flavor.

Serves 4 as a lunch salad.

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