I have mentioned before that I love lentils. I use them in many recipes as they are a great source of protein and fiber for my vegan, whole foods way of eating. Lentils are very versatile and lend themselves to just about any recipe using beans, legumes etc. A bonus over other beans is that they do not need soaking before cooking.
This simple lentil salad is fat free and fits right in with my Swank Diet for Multiple Sclerosis. But just because it is good for my low fat diet does not mean that it won’t be a tasty addition to your diet too. Give it a try. It’s simple and delicious.
GREEN LENTIL SALAD: (all of my ingredients are organic and non-GMO)
3 cups green lentils, rinsed
4 cups of water plus about 2 tbsp. of veggie broth (or you can use all veggie broth…just be aware of the sodium then)
4 stalks of celery diced
2 cups cherry tomatoes sliced into halves
2 green onions or shallots, diced fine
1/4 cup fresh parsley, chopped
sea salt to taste
2 tsp. Dijon mustard
2 tbsp. red wine vinegar
1 tsp. French herb blend….Herbes de Provence (or use your own blend with oregano, tarragon etc.)
Fresh ground black pepper
2 cloves garlic, minced
Boil lentils in water and broth and then reduce to a simmer for about 20 minutes until lentils are cooked. Place cooked lentils in a large bowl and set aside to cool down. You could put them in the fridge to speed up this process if you like. Once cooled stir in celery, tomatoes, shallots and parsley.
Blend all dressing ingredients in a separate bowl and pour over lentil and veggie mixture. Stir well to coat and season with salt and pepper to taste.
Put in the fridge until ready to serve. This salad keeps well so can be made a day ahead.