All Seasons Lentil Salad with Fresh Herbs and Basil Vinaigrette
This dish can be adapted to all seasons. In the winter use hardy rosemary, and in the summer try dill and basil. Sprouts can be grown all year-round and are a great addition to any salad.
1/4-1/2cupextra virgin olive oil(start with 1/4 cup, option to make up the rest with water)
Instructions
To cook the lentils, first give them a quick rinse under a sieve and make sure there are no little pebbles present. Place the drained 1 1/2 cups of dry lentils in a saucepan and add the 3 cups of water.
Bring the lentils to a boil and let simmer with the lid half on until all the water has evaporated, or until the lentils are tender. This should take about 30 minutes. Set the lentils aside and let cool, or refrigerate until needed.
When you are ready to prepare the salad, add the sliced red onion, chopped fresh herbs and cooled lentils to a bowl and mix to combine. Add the lemon juice and stir to combine. Toss in your fresh sprouts.
To prepare the dressing, add all of the ingredients into a small blender and mix to combine. Start with 1/4 cup of oil, increase to your liking. Option to also use half oil and half water. If you don't have a blender, mix all ingredients except for the oil in a bowl and whisk to combine. Slowly add in the oil while continuing to whisk until the dressing has emulsified.
Add the dressing to the prepared lentil salad and mix to combine. Taste and season as necessary. Voila!
Notes
Make it Vegan: Use maple syrup in place of honey Make it a winter salad: Use rosemary or dried herbs. Use apple cider vinegar in place of lemon Make it a gluten-free salad: Check to make sure the mustard is gluten-free Using canned Lentils: Drain the canned lentils well before adding to the remaining salad ingredientsNutrition Analysis was done using 1/4 cup of olive oil.