Kristi Whitley

Healthy Living

French Lentil Salad
This is great to take on a picnic and every one loves it—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. 

Preparation time:  15 minutes

Cooking Time:  30 minutes

Chilling Time:  3 hours

Servings:  6

1 cup dry brown lentils
4 cups water
1 cup grated carrots
½ cup chopped sweet onion
½ cup chopped fresh parsley
½ teaspoon crushed fresh garlic
2 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon vegan Worcestershire sauce
½ teaspoon ground oregano
several twists freshly ground pepper

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. 

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.