French Style Lentil Salad

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Health Benefits: This week is another classic French recipe, à la Annie. Lentils have the

highest protein content of the bean world (aside from soybeans) with 18grams/cooked cup.

They are also high in fiber, folate and iron and are a wonderfully versatile staple to any

plant-based kitchen as they can be used in salads, veggie burgers, curries, soups, or

roasted to make a crunchy topping to any meal. This salad uses green lentils (also called

Puy or French lentils) as they are a little firmer and hold their own in a salad without the

mush of other types. This dish is incredibly simple, comes together quickly and is delicious on its own but it's also a fantastic base to run wild with: adding whatever vegetables or additions that sound good to you. I commonly add leafy greens, roasted potatoes, broccoli or asparagus. But take a peek in your fridge and see what inspires you!

Ingredients (Makes 4 servings):

• 1 cup uncooked green lentils (I'm a fan of this Aurora brand, available at Whole Foods)

• 3 cups water, broth or bone broth...your choice!

• 1 bay leaf

• 1/4 cup olive oil

• 1/4 cup red wine vinegar (white or apple cider are perfectly acceptable substitutes)

• 2 heaping tbsp dijon mustard (I like to do half whole grain, half dijon if you have both)

• 1 small shallot, finely diced

• 1 tbsp lemon juice

• 3-4 tbsp capers

• Salt & Pepper

Optional Substitutes:

• Consider cooking the lentils in bone broth for an additional protein boost.

• Use pre-cooked lentils to make this a SUPER quick meal such as these Trader Joe's lentils.

Other Additions:

• Carrots

• Celery

• Roasted Red Peppers

• Olives

• Feta Cheese (vegan or regular)

• Tuna

• Scallions

Instructions:

• Rinse dried lentils.

• Add lentils, bay leaf and your liquid of choice to a medium saucepan.

• Bring to a boil, then reduce to a simmer and cover.

• Cook for 20-30 minutes until soft, but not mushy.

• Start checking at 20 minutes and check every 2-3 until your desired texture.

• Drain and set aside.

• In a small bowel, whisk together olive oil, vinegar, mustard, shallots, lemon juice &

• capers. Taste and season with salt and pepper.

• Once lentils have cooled slightly, add the dressing and toss to combine.

• Add any other additions you wish or enjoy as is.

• This salad can be served immediately and eaten warm or made ahead and served

• cold. Both are delicious.

Santé!

Nutrition Info (per serving): Calories: 270 Fat:15g Carbohydrates: 24g Fiber 6g Protein: 13g