For the lentils - (make them like this or you may use pre-cooked lentils)
1 cup lentils, rinsed
1 cup chicken or vegetable stock
1 cup vegetable juice
1 onion
2 cloves garlic
2 ribs celery
⅛ teaspoon cayenne
1 tablespoon olive oil
parsley sprig
rosemary sprig
thyme sprig
¼ cup lemon and oil dressing (recipe below)
for the salad:
1 carrot, cut into ¼-inch dice
1 celery stalk, cut into ¼-inch dice
3 radishes, cut into ¼-inch dice
½ cup chopped scallions
2 cups sprouts, preferably lentils (but any variety of sprout or microgreen will do)
4 ounces provolone cheese, cut into ¼-inch cubes
lettuce leaves
Lemon & Oil Dressing
whisk together:
zest of 2 (organic) lemons
1 cup lemon juice
3 cups olive oil
1 small garlic clove
1 tablespoon Dijon mustard
1 tablespoon (seasoned) salt
1 tablespoon (lemon) pepper
Ingredients
For 6.
LENTIL SALAD
Rinse the lentils.
Place the chicken stock, vegetable juice, onion, garlic, celery, cayenne, parsley, rosemary and thyme in a pot and bring to a boil. Add the lentils, return to a boil, lower heat, cover and simmer until the lentils are tender, about 30-40 minutes. Discard what is left of the onion, garlic, celery and seasonings. If there is still liquid left, drain well. (You can save left over liquid to add to soup or to flavor rice or pasta.)
Put the lentils in a mixing bowl and pat them dry with a paper towel. While they are still warm, toss them with the lemon and oil dressing. Let cool.
In the mixing bowl with the lentils, combine the carrot, radishes, scallions, sprouts (or microgreens or watercress) and the provolone. Add more dressing to taste.
Arrange lettuce leaves on a platter or individual plates. Spoon the salad onto the leaves and serve.
Instructions
