Packed with protein, iron and tons of flavour, this lentil salad makes a perfect summer lunch served over greens, or a simple tasty side at a picnic or BBQ.
1 c. dry De Puy (French) lentils, picked over and rinsed
3 c. water
1 medium cucumber, diced
1 large, or 2 small tomatoes, chopped
1/3 c. finely diced red onion
1/3 c. finely diced celery
1/3 c. packed fresh parsley, chopped
1 tbsp chopped fresh dill
2 tbsp goat cheese, optional
2 tbsp + 1 tsp olive oil
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tsp honey
1/8 tsp sea salt
Bring the water to a boil, add lentils, then cover and reduce heat, cooking for about 20 minutes or until lentils tender. Remove from heat & drain.
In a large bowl, combine cooked lentils, cucumber, tomatoes, onion, celery, parsley, dill, and goat cheese.
In a small bowl, whisk together oil, vinegar, dijon, honey and salt.
Pour dressing over salad and toss to combine well.
Serve warm or cold.
Makes about 5 cups, or 10 half-cup servings.