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.