Lentil Salad With Mustard Vinaigrette

Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 8

Ingredients

• 2  cups  french green lentils, rinsed
• 4  cups water (or stock)
• 1  veggie bouillon cube
• 1  bay leaf
• 2  carrots, cut into 1/4-inch dice
• 1  celery, cut into 1/4-inch dice
• 1  beet, cooked & finely diced (optional)
• 1⁄2 onion, finely diced
• 2  green onions, chopped
• 2  garlic cloves, minced
• 1⁄2 cup raisins (optional)
• 2 -4  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons Dijon mustard
• 1  teaspoon mustard seeds (optional)
• 1  sprig fresh thyme
• 1⁄2 teaspoon garlic powder

Directions

1. Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
2. Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
3. Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
4. Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.