This lentil salad is low calorie, high fiber and packed with protein. It makes a great bed for your protein of choice and can be enjoyed warm or cold.
Ingredients
2 cups lentils, picked through and rinsed
8 cups water
1½ teaspoon salt, divided
1 cup diced carrots
1 cup diced onions
1½ cup diced bell pepper (I used yellow and orange)
3 cloves garlic minced
¼ cup red wine vinegar
1 Tablespoon dijon mustard
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ cup, plus 1 Tablespoon divided extra virgin olive oil
Instructions
Bring dried lentils and water to a boil, cover and reduce heat to simmer for 25 to 30 minutes or until tender. Add salt to the lentils have way through cooking. Once tender, drain lentils and transfer to a large bowl.
While the veggies and lentils cook, whisk together red wine vinegar and dijon mustard. Add ½ teaspoon salt, pepper, dried thyme and garlic powder. Slowly whisk in olive oil, little by little until dressing has emulsified.
When veggies are done, combine with cooked lentils. Pour dressing over salad and stir. Serve room temperature or cold. Garnish: chopped fresh parsley and hot sauce if you have.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/green-lentil-salad/