Picnic Lentil Salad
By Mary McDougall
This is great to take on a picnic and everyone loves, even those people who are sure they don't like lentils. It keeps well in a cooler or in the refrigerator. Be sure to make it at least 3 hours before you plan to serve it to allow time for the flavors to blend.
Serves: 6
Prep Time: 15 min
Cook Time: 30 min
Ingredients
1 Cup
Dry brown lentils
4 Cups
Water
1 Cup
Carrots, grated
1/2 Cup
Sweet onion, chopped
1/2 Cup
Fresh parsley, chopped
1/2 Tsp
Garlic, crushed
2 Tbsp
Red wine vinegar
1 Tbsp
Water
1 Tbsp
Soy sauce (optional)
2 Tsp
Dijon mustard
1 Tsp
Vegan Worcestershire sauce
1/2 Tsp
Oregano
Several Twists
Freshly ground pepper
Directions
1
Place the lentils and water in a medium pot. Bring to a boil, reduce heat, cover and cook for about 30 minutes, until tender but still firm. Meanwhile, prepare remaining vegetables. Combine vinegar, water, soy sauce, mustard, Worcestershire sauce, oregano and pepper in a small container and mix well. Set aside.
2
Drain lentils. Place in a bowl. Add carrot, onion, parsley and garlic. Mix well. Pour dressing over and mix again. Cover and refrigerate for at least 3 hours before serving.
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