Lentil Salad

This is a Rachel Ray recipe from her 30 minute veggie meals book.

She indicates that it serves 2 as supper and 4 as a side dish.

1/2 pound lentils

1 bay leaf

1 large plum tomato, chopped

2-3 T evoo

juice of 1 lemon

a splash of red wine vinegar

1/2 t ground cumin

1/4 t allspice

1/4 t coriander

1/2 t paprika

3 T tahini

Cook lentils and rinse under cold water and drain. Combine lentils with tomato and a touch of parsley if on hand. Whisk the oil, lemon juice, vinegar, cumin, allspice, coriander and paprika together. Pour dressing over lentils and coat evenly. Top with a drizzle of tahini sauce.