Veggie & Lentil Salads

Just because it's a salad doesn't mean this is a summer-time meal!  In fact, these warm lentil salads are the perfect weeknight meal paired with a chunk of hearty bread and a salad or a pureed vegetable soup.  With two variations, you can't go wrong on these simple staples.  (Our personal favorite it #1)

Pictured: Option #1 with zucchini instead of brussel sprouts

Veggie & Lentil Salads
serves 6

1 1/2 cups lentils + 3 cups broth + 1/2 tsp garlic powder -- cook

#1

• 1 medium red onion, chopped
• 1 1/2 cups celery, chopped
• 1 lb Brussel sprouts, fresh or frozen
• 1 lb carrots or parsnips, chopped
• 3 TBLS Dijon mustard
• 1 1/2 TBLS balsamic vinegar
• 1 1/2 TBLS white balsamic vinegar
• 1 TBLS honey or agave
• 1 tsp each: sage, oregano, basil

#2

• 1 medium sweet onion, chopped
• 2 cups carrots, chopped
• 3 cups zucchini, chopped
• 1 large bell pepper, red preferable, chopped
• 2 TBLS Dijon mustard
• 1 TBLS white balsamic vinegar

-- With either variation, cook lentils first. 

-- Saute or roast veggies until tender. 

-- Mix dressing together and combine everything in a large bowl.

-- Serve warm or room temp.