Lentil Salad

One of my goals for 2013 is to institute Meatless Mondays in our household, to insure that at least once a week I am cooking meatless meals.  We shall see how it goes.  In the mean time, I figured, why not start on New Years Eve?

Meatless Monday- Lentil Salad

Ingredients

Salad 
1 cup green lentils
2 bay leaves
3 cups vegetable broth
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2-3 oz. goat cheese crumbles


Dressing 
1 tsp honey
1 tsp Dijon mustard
1 tsp dried thyme
3 tbsp dried parsley (or fresh if in season or available)
1 clove minced garlic
2 tbsp lemon juice
1/4 cup olive or grapeseed oil
fresh ground salt and pepper

Directions

1.  Rinse the lentils, then add to a large saucepan or pot, along with bay leaves and broth.  Bring to a boil, then reduce to medium heat and cook for 20-25 minutes.  Be sure not to overcook the lentils, you do not want them to split open.

2.  Once lentils are cooked, allow them to cool completely.  While cooling, combine all ingredients for dressing in a container with a lid with a tight seal. Seal container, and shake until all ingredients are emulsified.

3.  In large bowl, combine cooled lentils and chopped carrot, onion, and celery.  Mix gently with spatula.  Slowly add the emulsified dressing, gently stirring and folding it into the salad until well mixed.

4.  Serve with goat cheese crumbles on top.

This salad can be served as a main dish, with this recipe yielding 2 servings, or a side dish, with this recipe yielding 4-6 servings.

Cook's Tip: Chop up veggies and set aside while the lentils are cooking!

Cook's Tip: Small jars, like jelly jars, are perfect for making the dressing for this salad.  Just add ingredients, seal, and shake!