Lentil Salad

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This is versatile recipe allowing for many substitutions and experiments. Using fresh ingredients makes it wonderful.

Lentil Salad

Lentil Salad

Make this salad ahead of time and use as a substitution for sandwiches. It’s my favorite lunch to pack on picnics and kayaking trips — lots of protein, fiber, and antioxidants.

1 cup lentils (rinsed and picked over)

Sea salt

2 – 3 raw carrots, peeled and chopped

3 scallions, or ½ cup fresh chives, or 2 tablespoons chopped onion

1 stalk chopped celery

1 mild red pepper cored, seeded, and chopped

1 cup raisins or dried cranberries

1 cup walnuts – chopped (I prefer to toast them in a small fry pan, stirring constantly over medium high heat until slightly browned).

½ cup fresh parsley

Dressing:

2 tablespoons of fresh lemon juice

3 tablespoons olive oil (or Canola oil)

1 tablespoon maple syrup

Add whatever sounds good to you.

Bring a 1 quart pot of water to boil, add lentils, and boil for 18 minutes, until lentils are tender but not mushy. Drain & cool. Sprinkle with a pinch of sea salt.

Add rest of ingredients. Combine the dressing, add to salad mixture, and mix well. Refrigerate 1 hour before serving.