Lentils and Fresh Herbs in Champagne Vinaigrette

By Maverick19

This recipe yield a very large lentil salad. Cut the recipe in half or by 3/4 for a smaller yield.

Ingredients

• Champagne Vinaigrette:
• 2 1/2 cups lentils, cooked
• 1 1/4 cup pecans, toasted and chopped
• bunch scallions or 1 shallot, diced fine
• 1/4 cup fresh basil, chopped fine
• 1/4 cup fresh thyme, chopped fine
• 1/4 cup fresh mint, chopped fine
• 1/4 cup fresh tarragon, chopped fine
• 1/3 cup champagne vinegar
• 1/3 cup lemon olive oil
• 2 tsp dijon mustard
• 2 garlic cloves, crushed
• 2 Tbsp brown rice syrup

Preparation

Step 1

1. Cook the lentils. Drain and cool.
2. Toast the pecans, cool, and chop well
3. Chop all of the herbs, fine. Dice the scallions/shallot
4. Place all of the ingredients in a large bowl.
5. Make the vinaigrette. Place all of the ingredients in a medium bowl. Whisk until emulsified. Pour the vinaigrette over the lentils. Mix well. Chill and serve.