Lentil Salad
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| Serves | 6-8 |
| Prep time | 20 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Salad, Side Dish |
| Misc | Serve Cold |
Ingredients
- 4 cups Cooked Lentils
- 1/2 red onion (chopped into 1/4)
- 1 box baby arugula (about 3.5 oz.)
- 1 lemon (juiced)
- 1/2 cup olive oil
- 2 teaspoons Dijon mustard
Note
If you're not going to eat all the salad at one meal, add arugula just to the salad you expect to eat.
To cook lentils, use 2 cups of liquid (water or stock) for each cup of lentils. Bring liquid to a boil, add lentils, lower heat and simmer 30 minutes. Cool lentils before assembling salad.
Directions
| Step 1 | |
 Make dressing by putting lemon juice, and mustard into a bowl Slowly whisk oil into the lemon-mustard mixture to from an emulsion You can make this is a blender or food processor. If you do use the same technique of slowly adding the oil while the machine running | |
| Step 2 | |
 Mix the lentils, onion and arugula together and mix with dressing Taste and add salt and pepper to taste | |