Vegan Lentil Salad

Simple to make, protein packed and a crowd pleaser with both kids and adults. Enjoy this vegan lentil salad on it's own, or with pita bread or simply on a bed of arugula or spring greens. This salad is great for a quick lunch, dinner or as a side dish.

Prep Time 15 minutes

Cooking Time 20 minutes

Yields 6-8 Servings

Ingredients

• 1.5 cups uncooked green lentils

• 2 tbsp extra virgin olive-oil

• 2 tbsp red wine vinegar

• 1/4 cup (approximately 1 freshly juiced lemon or lime)

• 2 tbsp Dijon mustard

• 1 tsp maple syrup

• Salt and pepper for seasoning

• 1 cup of thinly sliced scallions, or spring green onions, include white and green parts

• 2 whole carrots, diced

• 2 whole English cucumbers, sliced

• 1/2 cup of fresh parsley leaves, minced

• 2 garlic cloves, minced

• 1/2 cup sun dried tomatoes, drained and finely chopped

Directions

• Rinse and drain the lentils. Put them in a medium sauce pan along with 4 cups of water, bring to boil, then reduce the heat to simmer, uncovered for 20-25min until done. Note - Lentils should still retain their texture, do not over cook them or they'll become mushy.

• In a large bowl, whisk together the oil, vinegar, lemon or lime juice, Dijon mustard, maple syrup, salt and pepper.

• Stir in the scallions, or spring green onions, carrots, cucumbers, parsley and tomatoes.

• Drain the lentils well, once cool add them into the bowl with the other ingredients and stir well. Taste and season according to your liking.

• Serve immediately, along with pita bread, or on a bed of greens like arugula or spring mix.

• The lentils will keep in the refrigerator for a week. The longer they marinated, the more they'll absorb all the flavors.

• Enjoy!