Lentil Salad With Mustard Vinaigrette

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READY IN: 30mins
SERVES: 6-8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
  • Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.
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