In 2014, Saskatchewan produced 96 per cent of Canada’s lentils and 70 per cent of Canada’s mustard—and can boast it’s one of the world’s biggest exporter of both. Camelina oil is produced in Saskatchewan, too, making this recipe very much a celebration of local ingredients. It’s vegan and appeals to curlers in our league who are strict vegetarians.
Courtesy of Diane Cohoon, Saskatoon
In small jar, shake together oil, vinegar, lemon juice and mustard. Sprinkle with salt and pepper to taste.
In large saucepan, add stock, carrots, onion, lentils, garlic, bay leaf and rosemary; bring to boil. Reduce to low heat and cook, uncovered, for 15 to 20 minutes, or until lentils are cooked but not mushy. Drain. Remove to bowl.
Add celery, red and yellow peppers, parsley and cilantro, mixing to combine. Drizzle with dressing. (You can serve it right away, but I think it’s better if it’s refrigerated overnight. Other vegetables can be added. If using microgreens or other leafy veggies, add them to the salad just before serving, tossing to coat.)