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