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  • May 10, 2018 1 min read

    Serves: 8     Serving Size: 1/2 Cup


    • 2 cups small French lentils

    • 7 cups cold water

    • 1 bay leaf

    • 4 cloves of garlic, chopped

    • 2 lemons zested

    • 2 tsp salt

    • 2 tbsp dijon mustard

    • 1/2 cup balsamic vinegar

    • 1/2 cup organic extra virgin olive oil

    • 1 cup parsley, chopped

    • 1/2 cup diced red onion

    Optional add-ins: tomatoes, cucumber, olives

    Combine the lentils, water, salt, and bay leaf in a medium saucepan. Bring to a simmer and cook for 20 minutes. When the lentils are tender but still firm, drain well. In a salad bowl, combine the salad dressing ingredients together: garlic, lemon zest, salt, mustard, vinegar, oil and the dressing and toss. Add optional veggies, if desired. 


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