Inspired by the lentil salad recipe I found on The Garden of Eating, I decided to whip this up for dinner. It is a great recipe because it is inexpensive, very nutritious, tasty, and simple to make! Feel free to use the vegetables and spices you have on hand (for me it was carrots and cilantro). This is quite adaptable to whatever is sitting in your fridge so don’t feel limited by the vegetables I had around.
2 cups uncooked brown, black, or Du Puy lentils (avoid red lentils, because they get too mushy)
1 – 3 carrots, finely chopped
1 clove garlic, minced
1/4 cup onion, minced
1/4 cup minced cilantro (substitute parsly or basil)
1/4 cup Delavignes Mediterranean Blend (substitute with olive oil, red wine vinegar, and Italian spices)
1 T strong mustard
1 T maple syrup
1 T agave nectar (or local honey if you eat honey)
Salt and pepper to taste
Bring the lentils and 4 cups of water to a boil. Turn down to simmer until the lentils are soft but not mushy (20-40min). Depending on the type of lentil you may need to add a little water, or if they are soft and there is still to much water, drain them. Combine the warm lentils with the rest of the ingredients and you are ready to serve. The lentil salad tastes better the next day though, so you might want to make it ahead of time. I served my lentil salad with rice and sauteed kale. Enjoy!