Ingredients

• 1 1/2 cups dried lentils, picked through
• 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, cut in half
• 1 cup gently packed chopped fresh parsley
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh mint

Directions

1. In Dutch oven or large saucepan, stir together lentils, water and coarsely chopped 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. To make dressing, in small bowl, stir together oil, lemon juice, salt and pepper.
3. In large bowl, stir together turkey, tomatoes, parlsey, green onions, mint and lentils. Pour dressing over salad; mix gently. 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, then cut the strips into 1/2-inch pieces.