1 cup dried lentils
1 ½ cup bean sprouts
½ cup coarsely chopped mint leaves (optional)
¼ cup minced red onions
¼ cup fresh orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp minced orange rind
1 tsp curry powder
1 tsp salt
Pepper to taste

Boil water & add lentils. Reduce heat until crispy tender, simmer about 30 min. Drain lentils, rinse under cold water. Pat dry. Put in salad bowl. Add other ingredients. Toss well. Refrigerate for a couple of hours in a covered bowl.