Simple Lentil Salad

Source

Ingredients

Display units in Metric

¹⁄₂	lb	(~1 cup) dried green lentils
1	large head	lettuce chopped
4		celery stalks diced
4		tomatoes chopped
1	bunch	green onions diced
¹⁄₄	cup	raw apple cider vinegar
1	Tablespoon	spicy mustard or Dijon
¹⁄₃	cup	extra virgin olive oil
		salt and pepper to taste

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.

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.

Comments & Personal Notes

Don't use mustard.

Comment from kerrygbrothers — posted over 9 years ago

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