Lentil Salad with Apple Cider Vinaigrette


1 c dry lentils
1 bay leaf
1 c red bell pepper, diced
¾ c celery, diced
1 avocado, diced
¼ c red onion, diced
¼ c cilantro, chopped
3 Tbsp apple cider vinegar
1 Tbsp extra-virgin olive oil
2 tsp jalapeno, seeds and membranes removed (to reduce heat), minced
1 tsp lime juice
1 tsp ground cumin
½ tsp salt
Freshly ground black pepper


  1. Place lentils in medium saucepan, and cover with three times as much water. Add bay leaf. Bring to a boil on high heat. Cook for 15-20 minutes until tender.
  2. Rinse lentils with cold water and drain.
  3. Add lentils and remaining ingredients to a bowl and stir.
  4. Chill before serving. Will last up to 3 days.

*Lentils are a great source of protein and are very economical!