This salad was a recent discovery and we added it to our regular summer salad repertoire. With its citrus vinaigrette, orange chunks and mint, it livens up nutritious lentils. It goes well with grilled chicken or pork. And a glass of chilled rose…always! Enjoy!
1 cup brown lentils
1/2 red onion diced
1/2 cup kalamata olives chopped
1 orange peeled and cut into chunks
2 carrots (or 1 large) shredded
a handful of fresh mint and rosemary leaves chopped
1 garlic clove minced
3 tbs olive oil
2 tbs balsamic vinegar
1/4 cup orange juice
2 tsp Dijon mustard
2 tsp honey
s&p to taste
Cook lentils in 3 cups of water (or chicken broth) for about 20-30 minutes, until they are done (but still firm). Drain and set aside to cool off.
Mix the vinaigrette, prepare the salad ingredients and combine with cooked lentils in a large bowl. Add the vinaigrette and toss the salad. Serve chilled.