Put them on top of a green salad....on a sandwich with or instead of lettuce. Heat destroys vitamin c....eat them raw. Linda C

Roselin, I made your salad recipe this afternoon. I've got it cooling in the refrigerator right now, but I sneaked a taste a few minutes ago. Thanks for the recipe; it's really good and just what I wanted. I made a few changes due to what I had on hand. I cooked the lentils with several sprigs of fresh thyme from my garden because I didn't have any dried basil. I only used about 1/2 cup of feta because my husband is on a low sodium diet. To offset the lack of salt, I added a crushed clove of garlic and a couple of tablespoons of fresh lemon juice to the dressing. I also cut some fresh oregano for the dressing while I was getting the thyme. I had green onions that were getting old, so I used them instead of the chives. I have some Brown Cow plain yogurt (with the cream on top). I'm going to have some of the lentil salad, yogurt, & a couple of rye crackers for dinner. It's just the perfect kind of meal on a hot day! On a different topic, I've made your zucchini casserole a couple of times now. To me, it tastes just like zucchini pancakes (my favorites) but without all the grease from frying. Sue

Yes - I've got several small containers in the freezer but that's great since there are some nights when that's all we'll need (plus a little salad) as we're going through renovations in our house right now.

I've been so busy with the garden (and some weird health issues) that I just didn't get these into the lentil thread. But both of these are terrific recipes. Lentil Salad with Sausages Cook 2 c. brown or green lentils in 2 quarts water. When tender, but still firm, drain and cool. Add ½ lb poached or grilled sausage (bratwurst, chorizo, Italian—any), sliced thin, and 4 scallions, finely chopped. Mix ¼ c. red wine vinegar, ½ c. olive oil, 1-2 tsp Dijon mustard, 1 T finely chopped parsley 1 large clove garlic, finely chopped and pour over lentil mix. Salt and pepper to taste. Serve at room temperature or chilled I also almost always add some type of cooked green; today I used Gailan, which was ready in the garden. Best Lentil Soup Saute ¾-1 lb Italian sausage (hot or sweet), sliced, in 1 Tbl butter and 1 Tbl olive oil in 2 quart pot. Remove and saute ½ c. diced onion, ½ c. diced carrot, ¼ c. leek, ¼ c. celery. Add 1 tsp salt and ½ tsp pepper. Add 1 ½ c. lentils and 2 qts, chicken stock and simmer until tender. Return sausage to pot. Add 1 c. cream, 2 Tbl mustard, 1 Tbl wine vinegar, ¾ c. (or more) chopped greens (spinach, chard, collards, etc.) Serve with plenty of parmesan. This recipe is good enough to serve to guests. My grandchildren went nuts for it and insisted that I give their mother the recipe.