Ingredients

• 1 1/2 cups dried lentils
• 6 cups water
• 1/2 cup coarsely chopped onion
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 (8-ounce) package Hormel® Natural Choice® Oven Roasted Deli Turkey, cut into 1/2-inch pieces
• 1 cup grape tomatoes, halved
• 1 cup gently packed chopped fresh parsley
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh mint leaves

Directions

1. In Dutch oven or large saucepan, stir together lentils, water and onion. Bring to a boil over high heat; skim off any foam. Reduce heat to medium. Cook 20 to 25 minutes or until lentils are tender; drain.
2. In small bowl, stir together oil, lemon juice, salt and pepper.
3. In large bowl, stir together turkey, tomatoes, parlsey, green onions, mint and cooked lentils. Pour dressing over salad and gently mix. Cover; refrigerate at least 1 hour to blend flavors.

Notes

1. To cut even chunks of turkey, divide the turkey slices in half, keeping them stacked together. Cut into 1/2-inch strips and then cut the strips into 1/2-inch pieces.