Lentil Salad
For the lentils:
Recommended Videos
2-3 cups brown lentils
For the Salad:
2 cups cooked lentils
1 tablespoon olive oil
¾ cup yellow onion, small dice
¾ cup celery, small dice
¾ cup carrots, peeled, small dice
1 tablespoon garlic, minced
arugula
goat cheese
cherry tomatoes, cut in half
Italian parsley leaves, finely chopped
mint leaves, finely chopped
For the dressing:
2 tablespoons balsamic vinegar
juice from ½ a lemon, freshly squeezed
3-4 tablespoons olive oil
Rinse lentils and pick though for any rock or debris. Soak the lentils if desired for about 2 hours, drain. Cook the lentils in water until tender. Drain and transfer to a baking sheet to cool.
For the Salad:
Heat the olive oil and sauté the yellow onion, celery, carrots, garlic until soft and translucent.
In a large mixing bowl, whisk together the balsamic vinegar, lemon juice and olive oil, season with salt to taste. Add lentils into the vinaigrette, toss through. Add remaining ingredients, toss to combine and serve.