• 1/2 cup dry lentils
• 2 cups water
• 1 tsp salt
• 1 cup chickpeas/garbanzos
• 1 cup diced green pepper
• 1 cup diced yellow pepper
• 1 cup diced red pepper
• 1 tsp minced jalapeno
• 1/4 cup chopped green onion
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 2 TBS lime juice
• 2 TBS olive oil

1. Cook lentils in water and salt until tender, about 25 minutes on the stovetop or 5-8 minutes in the pressure cooker. Drain and rinse.
2. Toss together the lentils and all remaining ingredients. Serve warm or chilled.

tags: vegetarian, vegan. pareve

source: Jewish Holidays Cookbook, Bloomfield (Purim)