Lentil Salad

RAC_8906

Ingredients:

1 cup dry lentils
1 bay leaf
2 cups filtered water
1 Tbs whey or lemon juice
½ cup roasted bell peppers, chopped (In summer time I use 1 cup of diced fresh cucumber instead of roasted bell peppers)
½ cup onion, chopped
2 Tbs parsley, finely chopped
1 Tbs cilantro, finely chopped
Salt and pepper to taste

For the Dressing:

1 garlic clove, crushed
2 tsp Dijon mustard
1 Tbs apple cider vinegar
3-4 Tbs olive oil

  1. Put lentils in a pot, cover with filtered water, mixed with whey or lemon juice and soak overnight or at least for 7 hours.  NOTE: If using sprouted lentils skip this step.
  2. Rinse soaked lentils, cover with fresh water, throw a bay leave in and boil for about 5-7 min. Drain in a colander.
  3. Put the lentils in a big salad bowl and add all other ingredients.
  4. To make a dressing, put all ingredients in a small bowl and whisk with a fork until emulsifies.  Pour it on the lentils and mix well.  Enjoy the salad with sea food, chicken, beef or even with eggs for breakfast.
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