Ivory Lentils Salad

Lentils Ingredients:

1. 1 cup ivory lentils
2. ¼ onion
3. 2 cloves garlic
4. 1 carrot—cut in half
5. 1 bay leaf
6. 1 teaspoon seasoned salt
7. ½ teaspoon dried thyme
8. ~2 cups vegetable broth

Lentils Method:

*Add ingredients to a medium pot. Bring to boil. Reduce heat to med-low. Simmer ~20 minutes until lentils are tender (not mushy). Stir occasionally. Once lentils are tender, drain and rinse with cold water. Discard bay leaf, onion, carrot and garlic. Set aside.

Salad Ingredients:

1. Cooked ivory lentils (see above)
2. 2 carrots—peeled and chopped
3. 1 cup grape tomatoes—cut in half
4. 2 tablespoons olive oil
5. 2 teaspoons Braggs liquid amino (or soy sauce)
6. 4 tablespoons apple cider vinegar
7. 1 tablespoon white balsamic vinegar (or red wine vinegar)
8. 1 tablespoon orange juice
9. salt and black pepper to taste, fresh parsley

Salad Method:

*Add cooked lentils, carrots, and grape tomatoes to a large bowl.

*In a separate bowl, whisk oil, Braggs, vinegars, and juice. Add dressing to lentils. Stir. Add parsley. Adjust seasoning. Let sit at least 1 hour before serving. Serve room temperature. Enjoy!