and for the environment: Go vegetarian! Visit GoVeg.com for a free vegetarian starter kit. To find a vegetarian or vegan restaurant in your area, visit the happycow web site. 0

Rory Freedman is coauthor with Kim Barnouin of Skinny Bitch in the Kitch and the #1 New York Times best seller Skinny Bitch. Rory lives in Los Angeles. For more information, visit SkinnyBitch.net.

French lentil Salad

Here’s a hearty vegan salad from Skinny Bitch in the Kitch. The authors explain, “Don’t get all psycho if you can’t find French green lentils. This can be made with brown, pink, or regular green lentils as well.”

1 c French green lentils

(or other lentils)

2 c water

6 Tbs extra virgin olive oil

2 Tbs white wine vinegar

½ Tbs fresh chopped or ½ tsp dry tarragon

1 tsp Dijon mustard

1 tsp fine sea salt

½ tsp pepper

2 tomatoes, cut into ½-inch dice

2 large Belgian endives, halved
lengthwise, cut into ½-inch slices
1 green pepper, cut into ½-inch dice
I yellow bell pepper, cut into
½-inch dice

½ c chopped fresh Italian parsley

In a 1- to 2-quart saucepan over high heat, combine the lentils and water and bring to a boil. Reduce the heat to a simmer, cover, and cook 35 to 40 minutes, until the lentils are al dente, tender but not mushy.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, tarragon, mustard, salt, and pepper.

Once the lentils are cooked, drain any water left in the pot and transfer the lentils to a large bowl. Toss with about half the dressing and set aside to cool to room temperature.

When the lentils are cool, stir in the tomatoes, endive, bell peppers, and parsley. Add the remaining dressing, tossing gently. Serve cold or at room temperature.