Lemon Lentil Salad
- serves 0
Recipe courtesy of Sue Riedl. See the full article here.
My favourite part about this recipe is the dressing. Using lemon juice makes the flavour less acidic if your children have a sensitive palate.
1/8 - 1/4 cup fresh lemon juice (1-2 lemons)
½ tsp Dijon mustard
2 tsp honey
¼ cup olive or grape seed oil (grape seed oil will have a more neutral flavour)
1 pinch salt and pepper
1 handful fresh parsley, chopped (mint or dill are also great)
1 19-oz. can lentils, rinsed and drained
1. To make the vinaigrette add the lemon juice, mustard, honey, salt and pepper into a small jar with a lid (baby food jar will do) and shake until combined. Taste and adjust our seasoning. You can also just whisk everything together in a small bowl.
2. Now add the oil, put the lid on tight, and shake again. Set aside.
3. Add the lentils to a small bowl, mix in the mint and pour the dressing over top. Stir to combine.
4. Serve immediately or store in the fridge, it will keep well for a day.
5. ** This also makes a great salad dressing but you may want to use the smaller amount of lemon juice to keep the tartness mellow. Beans or lentils will absorb more of the dressing so I like to use the higher amount of lemon.