Summer Lentil Salad

Start by thoroughly rinsing the lentils; you’d be surprised what random debris can be found in a bag of lentils. Once rinsed, put in a pot with a couple of inches of water covering the lentils. I am sure there is a more precise ratio but this way works just fine. Put a lid on the pot and let simmer for 30-40 minutes or until softened. Drain any excess water.

While the lentils cook, dice the vegetables. Heat a skillet to medium-low heat and spray with nonstick cooking spray. Saute onions and carrots until onions are almost translucent and carrots have started soften, about 5-7 minutes. Be sure to season the vegetables with salt and pepper. (I also add an Italian seasoning mix I always have on hand but really any sort of seasoning you’re in the mood for will work. How about lemon pepper seasoning?) Add zucchini and squash and cook for an additional 10 minutes.

Add mustard, lemon and vinegar to a small bowl. Slowly add olive oil while whisking to combine. Salt and pepper to taste.

Toss warm lentils and warmed vegetables together with the vinaigrette. Serve warm over a bed of salad greens.

Enjoy!