Ingredients
- 1 cup brown lentils, rinsed
- 1 cup fresh baby spinach leaves, chopped
- 1 cup fresh baby kale leaves, chopped
- ½ cup fresh radishes, sliced
- 3 spring onions, sliced thin
- ½ cup fresh herbs, chopped – flat leaf parsley and/or basil
- ½ cup Quick & Easy Vinaigrette Dressing (below)
Directions
Cover the rinsed lentils with cold water. Bring to a boil, cover, reduce heat and simmer 20 minutes or until the lentils are al dente. Drain and rinse the lentils in cool running water. Place lentils in a bowl with the spinach, kale, radishes, spring onions and fresh herbs. Toss with the vinaigrette. Season to taste with a pinch of salt and pepper. Serve warm at once or cover and chill for later.
Quick & Easy Vinaigrette Dressing
- 3 tablespoons vinegar – you may use red, white, cider, rice or balsamic
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic (optional)
- ½ cup olive oil
In a small bowl, whisk together the vinegar, Dijon mustard, garlic (optional) and a pinch of salt and pepper, to taste. While whisking drizzle in the olive oil. Voila!
Summer Lentil Salad variation (to replace spring spinach, kale, radishes):
1 cup cucumber, diced
1 pint cherry tomatoes, cut in half
Suggested fresh herb: tarragon
Fall Lentil Salad variation:
2 cups roast winter squash, cubed
1 tablespoon fresh rosemary
