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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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This salad travels well for picnics and work lunches, and keeps for several days in the fridge. Makes a great stuffing for pita pockets, or over cooked bulgur or brown rice. Ingredients:
4 3/4 cups cooked brown lentils, drained and rinsed if canned |
1/2 cup red onion, finely chopped |
2/3 cup parsley, finely chopped |
1/3 cup baby spinach, finely chopped |
1/4 cup dijon mustard |
1 medium-large jalapeno chile pepper, finely chopped |
1/4 cup fresh lime juice |
salt & pepper |
Directions:
1. Heat lentils in microwave or over stovetop until very warm, and pour into a large bowl.
2. Combine the remaining ingredients in a small bowl.
3. Pour the dressing over the lentils and stir the whole thing carefully until all the ingredients are evenly combined.
4. Taste, and add a little extra salt or pepper if needed.
5. Cover and chill for 6-7 hours to allow the flavours to combine.
6. Yields just over 3/4 cup per serving
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