Lentil Salad with Lemon Dressing
- Gillian Edlund
| Prep. | 10 minutes |
|---|---|
| Cook | 25 minutes |
| Ready In | 35 minutes |
| Yield | Unknown |
Ingredients
- 1 cup dry black (beluga) lentils
- 2 1/2 cups vegetable broth
- 3 cups baby arugula
- 1/4 cup parsley chopped
- 1/3 cup kalamata olives pitted/sliced
- 1/3 cup raisins
- 1 lemon juiced
- 1/4 cup olive oil
- 1 tsp grainy mustard
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Salt to taste
- Pepper to taste
Directions
- Rise dried black (belgua) lentils.
- In a small pot combine lentils with soup broth. Cover. Bring to a boil and reduce to a simmer. Cook until tender, about 25 minutes, stirring occasionally.
- After cooking, drain any excess liquid. Set aside to cool slightly.
- While the lentils cook, make the lemon dressing. In a small bowl, whisk together all the ingredients. Taste and adjust seasoning.
- In a large bowl, gently fold together the cooked lentils with the other salad ingredients. Stir in 1/2 the dressing gently and add more to taste.
Notes
- Equipment required: bowl, whisk, pot, serving bowl, serving spoon, knife, cutting board, lemon press
- Baby arugula maybe substituted for another leafy green of choice
- Golden raisins provide a nice contrast against beluga lentils