Lentil Salad with Spring Veggies & Herbs

Name: Lentil Salad with Spring Veggies & Herbs
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups dried green French lentils; 2 cloves garlic; smashed; 2 Tbsp olive oil; 1/4 cup lemon juice; Dressing:; 2 Tbsp olive oil; 1 tsp Dijon mustard; 1 tsp maple syrup; 2 cloves garlic; pressed or minced; 1/4 tsp salt; freshly ground black pepper; to taste; 1 European cucumber; sliced into half moons; 1 bunch radishes; thinly sliced; 2 carrots; grated; 1/2 cup fresh herbs (combination of flat leaf parsley; mint and dill recommended); 1 bunch radishes; thinly sliced; 2 carrots; grated; crumbled feta cheese (optional)

Serves:

8 servings

Primary Meal:

Entree

Dietary Restrictions: Vegan, Vegetarian, Gluten Free

Original recipe source

Instructions

Combine lentils, oil, garlic cloves, and water in a saucepan. Bring to a boil and reduce to a simmer, simmering until lentils are tender, 15-25 minutes. Strain and set aside to cool slightly.
Meanwhile, combine dressing ingredients in a bowl and whisk thoroughly. Toss cooked lentils with dressing, veggies, herbs, and optional feta.

Lentil Salad with Spring Veggies & Herbs

What You’ll Need

Instructions

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