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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