Lentil Salad

[suzanne sanders]

Lentil Salad Recipe: 

2 cups cooked lentils, rinsed

Dressing:

3 to 6 Tbsp. extra-virgin olive oil

1/8 cup fresh lemon juice

3 small clove garlic, minced

1/2 red onion  minced

1 tsp. finely grated lemon zest (optional)

1 tsp. Celtic  salt

1 tsp. freshly ground black pepper

1 tsp. homemade mustard or organic mustard- Summer omit mustard and add cumin

Spring Version: 

handful cilantro chopped

handful garlic chives minced

handful onion chives minced

2 fresh peppermint leaves minced

1 cup organic kale chopped

1 cup of purple orach spinach chopped or regular spinach 

Whisk all the dressing ingredients together in a small bowl.  Taste and adjust salt and pepper to taste. If the dressing is too zingy for  you feel free to add more olive oil to soften the flavor. 

Add the rest of the ingredients and stir gently.  Let marinate for a few hours.    Serve with rice wraps or rice tortillas.  You could also add some raw organic cheese.   

Summer Version: 

2 tomatoes

1 organic red pepper chopped

1 organic yellow pepper chopped

2 organic hot peppers minced

optional:  minced fresh fennel leaves