Lemon Lentil Salad

I've been eating a lot of Lentils with fried mushrooms and onion, which I love, but I wanted to try them as a salad to see how that would work. In the "Racing Weight Cookbook" I came across a "Lentil Salad" recipe. This is basically it but I added in the lemon to make it a little more "Summer-y".



Ingredients:
2 - Cups Water
1 - Cup Brown Lentils
2 - Tbsp Lemon Juice
1 - Tbsp Dijon Mustard
1 - Tbsp Extra Virgin Olive Oil
2 - Tbsp White Vinegar
1/4 - Tsp Salt
1/4 - Cup Red Onion minced
1/3 - Cup Carrots minced

Directions:
Rinse Lentils under running water.

Bring 2 cups of water to a boil, then add 1 cup of Lentils and reduce to low. Simmer for 25 - 30 minutes or until the lentils have almost complete adsorbed the water. At this point you will want to add 2 tbsp of lemon juice. Let the lentils cool.

While the Lentils are cooking, mince up your carrots.

(I used baby carrots)

Mince up the red onion.

In a large bowl combined the Mustard, Oil and Vinegar.

Mix in the onion and carrots.

Once the Lentils are ready, add them to the onion / carrot mixture

Gently stir and then cool in the fridge for an hour or so. This will help the flavors combined.

Place some baby spinach leaves on a plate.

Top with Lentil Mixture.

Then pour a couple glasses of Chilled White Wine.

And enjoy on the back deck!



One of the thing you can do with the extra lentils is make Lettuce wraps. Using a head of lettuce, pull off large leaves, scoop in some of the lentils and eat. It makes for a very simple lunch the next day :)