HOME FLIP		MINTY BROWN LENTIL SALAD Ingredients: 1 cup of dried brown lentils 2 cups water whole clove of garlic bay leaf 1/2 cup red wine vinegar 1 tablespoon olive oil punnet of baby tomatoes, chopped in half half a bunch of mint, chopped loosely salt and pepper to taste Method: Rinse brown lentils and discard discoloured ones. Place lentils and water in a heavy based saucepan with whole clove and bayleaf and bring to the boil. Simmer uncovered for 15 minutes (or until water has evaporated). Lentils will be al dente. For ‘softer’ lentils cook covered for 30 minutes but they do lose their shape a bit. Allow lentils to cool before adding red wine vinegar and olive oil. Mix well. Add tomatoes and mint. Mix well. Salt and Pepper to taste. Impliments: Heavy based saucepan NOTES: brown lentils are high in carbs and protein Great way to use lentils in the warmer months.