Lentil Salad with Dijon Vinaigrette

Ingredients

• 1 cup Green Lentils
• 2 cups Vegetable Broth
• 1/4 cup Red Onion
• 1/2 cup Celery
• 1/2 cup Carrot
• 1/4 cup Parsley
• 1/4 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Dijon Mustard
• 1 clove Garlic
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the lentils and place them in a saucepan with vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and let cool.
2. 2Finely chop the red onion, celery, and carrot.
3. 3Prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. 4In a large bowl, combine the cooked lentils, red onion, celery, carrot, and parsley.
5. 5Drizzle with vinaigrette and toss to coat. Serve chilled or at room temperature.

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