My Olive-Oil Free Mediterranean Lentil Salad ala Moosewood
Serves 4 generously
1 package of Trader Joe's Steamed Lentils (1 lb. 1.6 oz size)
1 cup brown or green lentils cooked with 4 cups of water, 2 bay leaves, 1 tsp fresh thyme (1/2 tsp. dried), and 2 peeled garlic cloves. Bring to a boil, reduce heat & simmer until tender, around 20 minutes. Drain, discard bay leaves, remove & mash garlic & mix back into lentils.
1/3-1/2 cup sun-dried tomatoes, soaked in boiling water until softened, around 20 minutes. Drained, and chopped.
1/2 cup diced celery
1/2 cup diced red or yellow peppers
1/4 cup minced red onion (I omitted this--not a raw onion kind of gal)
1/2 cup fresh parsley, chopped
4 tablespoons of Olive Tap tangerine balsamic vinegar (order some online)
1 lemon, juiced (my husband came up with this addition)
1 tsp. ground fennel (this is the key ingredient--if you can't find ground fennel seed, grind up fennel seed in a coffee grinder)
1 rounded tsp. Dijon mustard
salt & ground pepper to taste
Add 2 minced garlic cloves if you are using TJs lentils
Add the thyme if you are using TJs lentils
Toss the drained lentils, or TJs cooked lentils in a bowl, with all the vegetables.
Whisk up all the dressing ingredients & mix into the lentil/vegetable mixture.
Serve immediately or chill. Great on whole grain pita or wraps!
Worth Noting: This was given high marks by my Traditional-Picky-Eater-Omnivore-Son! Believe him.
Oil-Free Mediterranean Lentil Salad
Serving Size: 1 serving
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