Instructions: 1. Place the lentils in a saucepan, cover generously with water, bring to a boil and simmer until just tender. Drain and transfer to a mixing bowl to cool.

2. In a frying pan, heat olive oil and saute the onion, bell pepper and garlic for about 2 minutes or until soft. Add the onion mixture to the cooled lentils.

3. Carefully stir the bananas, vinegar and herbs into the lentils. Adjust seasoning to taste and chill before serving or serve at room temperature.

VARIATION (tested): French green lentils cooked in water seasoned with Old Bay seasoning. Instead of raw bell, we used roasted bell pepper. Sliced the banana lengthwise, then diagonal 1/2-inch pieces. Our balsamic was a bit crude so we added a splash of Mirin and about 1/2 teaspoon honey.

Cuisine: "Africa"

NOTES : The nutty flavor of the lentils contrasts well with the sweetness of the soft banana and piquant balsamic vinegar. Serve this salad with smoked fish such as tuna or butterfish: 1/4-cup lentils per side dish. REVIEW: Enjoyable change of pace main dish salad served on mixed spring greens with cornbread on the side. We used roasted red bell pepper and French green lentils. Serve at room temperature. Offer this one to guests. - Hanneman 2002-06

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