I decided a lentil salad would be a good way to start the month of April. It has been marinating most of the day and truly was a treat. Of course I sprouted the lentils prior to cooking. The possibilities are many. Any of the legumes will work. I added green onions, cucumbers, cherry tomatoes, fresh dill, basil and parsley, minced garlic with 2 TBS of extra virgin olive and 1 TBS of white vinegar. I finely chopped all ingredients and cut the cherry tomatoes in half. This will be delicious on the patio this summer.