Lentil Salad By: Brynn Scally
Cup of Lentils: cook from package directions until amost tender but with a bit of a bite, the vinegar in the dressing will make them more tender (I like to cook mine in broth).
Throw cooked lentils in a bowl and add a couple big handful of arugula, goat cheese crumbles, red onion or radish (for some heat), cut up cooked beets (I purchase the already cooked and packaged beets from Whole Foods).
If you are anti-beet, this recipe would also be great with some dried cranberries.
Other optional ingredients:
(Play around with the amounts you use to experiment your taste buds!)
-1/2 Cup Olive Oil
-Few tablespoons of white wine vinegar
-a squeeze of honey
-salt and pepper
-a few dashes of the following: cardamom, cumin, turmeric, and ginger