Simple Lentil Salad
Shared by: Plan to Eat Blog
Ingredients
Directions
Cook lentils according to package directions. Mine usually calls for 3 cups of water to 1 cup of dried lentils. If I sprout them first, I only use 1.5 cups of water and add more as necessary during cooking. Once cooked, allow to cool slightly.
Combine all vegetables in a large serving dish. Toss well to combine.
In a small jar or measuring cup, whisk together the mustard and vinegar. Season with salt and pepper and add the olive oil while whisking with a fork.
Add the lentils to the vegetables and drizzle the dressing over the lentil-vegetable mixture. Toss gently, taste for seasoning and add salt and pepper as needed.
Serve alongside a fruit platter, sourdough bread, or this gluten-free cornbread.