MARINATED LENTIL SALAD
Hope you like this recipe as much as we do and that it serves you well this summer. Would love to see the variations you guys enjoy!
INGREDIENTS
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoon pure maple syrup
- 1/3 cup chopped fresh parsley leaves
- 1 cup halved cherry tomatoes, optional
- 1 1/2 cups uncooked French green lentils
- 2 tbsp plus 1 1/2 teaspoon red wine vinegar, or to taste
- 1 to 1 1/2 cups thinly sliced green onions, dark green and light green parts only
- 1/2 cup sundried tomatoes in oil, drained and finely chopped
INSTRUCTIONS
First, remove the lentils by removing the debris, then rinse and drain them and place them in a medium saucepan with 4 cups of water.
Then, bring to a boil over medium-high heat, then reduce heat to medium and simmer, uncovered, for 20 to 25 minutes or until tender.
In a large bowl, whisk together the oil, mustard, maple syrup, salt and pepper.
Stir in the green onions, parsley and sun-dried tomatoes.
Drain the lentils then add them to the bowl.
Mix everything together and add the cherry tomatoes if you use them.
Season with more salt and pepper if needed.
Serve immediately or cover and marinate in the refrigerator for several hours or overnight. Happy Cooking Time.
