Lentil Salad (lemon)

By á-2799

Ingredients

• 1/2 c dry lentils
• 1 lemon
• 1/2 tsp Dijon mustard
• 2 garlic cloves minced
• 1/4 tsp ea salt and pepper
• 1/4 c olive oil
• 1 1/2 c cherry tomatoes
• 4 c arugula or spinach
• 3 green onions thinly sliced
• 2 tbsp chopped dill, parsley or basil
• crumbled goat or feta cheese (optional)

Details

Servings 2

Preparation

Step 1

In large saucepan bring about 4 c water to boil. Add lentils, reduce heat to a simmer. Stirring occasionally, cook until lentils are just tender about 15 min.

Meanwhile, finely grate lemon peel into a small bowl, then squeeze in 2 tbsp juice. Whisk in Dijon, garlic, salt and pepper, then oil. Drain lentils and place in a large bowl. Stir with half the lemon mixture. Cool lentils to room temperature.

Slice large tomatoes into quarters or halves. Add to cooled lentils along with arugula, onion, herbs and remaining lemon mixture. Toss, adding salt or pepper if needed. Sprinkle with cheese if using.