Lentil Salad

1 pkg of Lentils (12 oz.)
Water to cover and cook lentils
1 tsp salt

Saute:
Cooked lentils
1 tsp salt
1/2 tsp pepper
2 tsps cumin
2 tsps McCormicks Grill Mates Steak Seasoning
1 tsp McCormicks Salt Free Herb & Garlic
4 tblsps olive oil

Assemble Salad:
Seasoned lentils and spices
1 bunch green onions, chopped fine
1 green pepper, chopped fine
Several radishes, chopped fine
1/4 cup Parsley, finely minced

Dressing:
1/8 cup fresh squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 clove minced garlic (optional)

Whisk all ingredients for the dressing well. Add this to the lentil salad and stir well.

Procedure:
Place lentils in large stock pot and cover with water; add salt. Bring to a boil and simmer on low until lentils are tender, but do not fall apart or are mushy. Drain.

Add oil to frying pan and stir in cooked lentils; add cumin, seasonings, pepper and salt and stir well to coat. Set aside to let them cool.

Put cooled lentils in a large mixing bowl. Add all chopped vegetables with dressing and stir well.

Place lentil salad in a pyramid shape on large serving plate atop of variety of colorful salad greens.Top with pinch of coarse salt, fresh ground pepper and chopped parsley. Decorate with roasted red peppers, red onion rings, or fresh green pepper rings.