1 c. dried lentils
1 1/2 c. crunchy fresh sm. sprouts
1/2 c. fresh mint leaves, coarsely chopped
1/4 c. red onion, minced
1/4 c. fresh orange juice
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. minced orange zest
1 tsp. curry powder
1 tsp. salt
Freshly ground black pepper, to taste

1. Bring a saucepan of lightly salted water to a boil and add lentils. Reduce heat and simmer until crisp-tender, about 30 minutes.

2. Drain the lentils, rinse them under cold water and pat dry. Place them in a salad bowl and add all the remaining ingredients. Toss well to combine.

3. Cover and refrigerate for several hours (to develop the flavors) before serving. 4 to 6 portions.