Vibrant Black Lentil Salad

2 cups cooked black lentils (cooked until soft but not mushy)
1 large carrot
1 medium beet
1 small red onion
1/4 cup fresh flat leaf parsley, minced
2 tbsp olive oil
1 lemon, juiced
cumin, cinnamon, salt, pepper to taste

Garnish – 1/4 cup roasted and shelled pistachio nuts, slightly chopped

Use a peeler to slice carrots and beets into thin ribbons, about 1/2″ wide and 2″ long. Drain lentils while still hot and mix them into your carrot and beet strips to wilt them slightly. Add in the rest of the ingredients and mix. Sprinkle chopped pistachios over top. Serve cool.