Lentil Salad

If you love Lentils you will love the salad I made.

1 cup uncooked lentils

1 English cucumber, finely diced

1 small red onion, finely diced

3/4 cup chopped fresh mint leaves, loosely packed

1/2 cup diced and drained sun-dried tomatoes

LEMON DRESSING:

3 tablespoons olive oil

2 tablespoons freshly-squeezed lemon juice

1 teaspoon Dijon mustard

1 clove garlic, pressed or minced

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

In a saucepan, mix the lentils with 3 cups of water or vegetable broth)and whisk to blend. Cook over medium-high heat till the broth has simmered. Reduce heat to medium-low, cover and simmer until the lentils are soft, around 20-25 minutes depends on the types of lentils utilized. Using the strainer to remove and rinse the lentils in cold water for 1 minute.

In the meantime, as the lentils are cooling, add all ingredients of the lemon dressing in a small bowl and stir together until combined.

In a large bowl , add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes. Drizzle equally with the lemon dressing and blend until uniformly mixed.

This is a light refreshing lunch or dinner anytime!