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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 46 |
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Use the dry mustard if possible. It adds a level of flavor that dijon won't. Make several hours ahead to allow the flavors to marry. I served it room temp and had it the next day cold. Both were great. Ingredients:
1 cup green or brown lentils, picked over and washed |
2 cups water |
3/4 cup chopped scallions |
1 red bell pepper, diced |
1/2 cup cilantro, finely chopped |
1/2 cup walnuts, coarsely chopped |
2 med sweet potatoes - cubed and steamed |
1 bunch bitter greens - sauteed with olive oil and minced garlic |
1 tsp dry mustard or 1 heaped tsp dijon mustard |
1/2 cup red-wine vinegar, to taste |
2/3 cup extra-virgin olive oil |
salt and freshly ground black pepper, to taste |
Directions:
1. 1. Combine lentils with water and bring to a boil. Turn heat down to medium-low, cover pan tightly, and simmer for about 20 minutes or until lentils are cooked through but firm enough to hold shape.
2. 2. When lentils are done, remove from heat, drain, and place in bowl along with scallions, red pepper, parsley, and walnuts, sweet potato & bitter greens
3. 3. In separate small bowl, combine mustard with vinegar, beating in a little at a time until thoroughly blended. Gradually beat in olive oil.
4. 4. You won't need all the dressing - about 3/4 of the total is what I used. Pour dressing over lentils and toss to mix thoroughly. Add salt and black pepper and serve.
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