French Lentil Salad
Prep
Cook
Total
Yield 4 -6 servings
Save a bit of the dressing to add just before serving
Ingredients
- 2 cups French Lentils
- 3 Carrots, diced
- 1 Shallot, diced
- 1 handful Sugarsnap Peas, sliced
- 6 Green Onions, chopped
- 1 cup Walnuts, toasted in a dry pan
- handful of fresh Parsley, chopped
- Arugula to Serve
- DRESSING
- 2 tablespoons Dijon Mustard
- 1/2 cup Red or White Wine Vinegar
- 4 tablespoons Walnut Oil
- 4 tablespoons Olive Oil
- 2 teaspoons Honey
- squeeze of Fresh Lemon Juice
- Salt and Pepper
Instructions
- Rinse the Lentils and cover with water by 2 inches
- Bring to a boil and reduce to simmer, cook 15-20 minutes until tender but still holding shape
- Drain and spread onto a large shallow dish to cool
- Saute the Carrots, Shallot and Snow peas in a splash of Olive Oil for 3-4 minutes until just softened
- Mix the dressing ingredients and toss everything together with 3/4 of the dressing
- Mix in the Green Onions an top with Toasted Walnuts, Sea Salt and ground Pepper
- Serve over a bed of Arugula or toss it all together
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/french-lentil-salad/