Colorful Lentil Salad (E)

Colorful Lentil Salad (E) (Serves 6)

  • 1 c. of green or brown lentils, rinsed and sorted
  • 1 c. of frozen peas
  • 3 carrots, peeled and diced
  • 1 sm. red onion, diced
  • 2 T. lemon juice, freshly squeezed or bottled
  • 1/2 t. dried thyme
  • 1 T. dried parsley (or 2 T. fresh parsley)
  • 1 t. Dijon mustard
  • 1/8 t. black pepper
  • 1/2 t. salt
  • 1/4 t. THM Sweet Blend (or 1 t. honey for those of you not eating THM)
  • 1/8 c. extra-virgin olive oil
  1. Rinse, sort and drain your lentils. Bring a medium pot of water to a boil and add the lentils. Turn down to a simmer and cook for 17-19 minutes just until they're tender.
  2. While the lentils are cooking, bring a small pot of water to a boil and add the green peas. Cook for 2 minutes, drain the peas in a strainer and rinse with cold water to stop the cooking process.
  3. In a bowl add the peas, carrots and red onion. In a large measuring cup combine the lemon juice, thyme, parsley, Dijon mustard, black pepper, salt and extra-virgin olive oil . Set aside.
  4. Once the lentils are done cooking drain them in a colander and rinse with cold water. Add them to the bowl of vegetables. Pour the dressing over top of the lentils and vegetables and gently stir to combine.
  5. Taste and adjust seasonings if needed.
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