Equipment:
Cutting Board, Knife, 2 Mixing Bowls, Spoon, Whisk, Pot, Measuring Cups, Measuring Spoons, Scissors, Lemon Zester, Strainer
Ingredients:
Salad:
Lentils – 1 Cup
Water – 3 Cups
Bay leaf – 1
Cucumber – 1 Diced
Yellow Bell Pepper – 1 Diced
Onion – 1/2 Small
Parsley – 1/4 Cup
Mint – 1 Package (.5 oz)
Dressing:
Olive Oil – 1/4 Cup
Lemon Zest – 2 Teaspoons
Lemon Juice – 2 Tablespoons
Dijon Mustard – 1 Teaspoon
Honey – 1 Teaspoon
Garlic – 1 Clove Minced
Salt – 5 to 6 Twists
Pepper – 3 Twists
Directions:
- In a pot, bring water, lentils and bay leaf to a boil. Once the water is boiling turn the heat to low. Cook for about 15 minutes (don’t let lentils get mushy.)
- Whisk all the dressing ingredients together and set aside.
- Once lentils are done cooking, drain and rinse with cold water.
- Dice the cucumber, pepper, onion, parsley and mint.
- Mix the diced veg and herbs with the lentils and pour the dressing over the top.
- Stir all the ingredients together.
- Enjoy on top of a bed of lettuce or with tortilla chips.