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Lentil Salad with Sherry Vinaigrette

by on April 20, 2016 in Gluten-Free, Special Dietary Needs April 20, 2016 Gluten-FreeSpecial Dietary Needs
See post on Queen of My Kitchen’s site!
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Description

Lentil Salad with Sherry Vinaigrette is vegan and gluten-free, and with 13 grams of protein and 15 grams of fiber per serving, it will leave you feeling nourished and satisfied!

Ingredients

  • 1 cup Lentils
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Sherry Vinegar
  • 1 teaspoon Maple Syrup
  • 1 clove Garlic, Minced
  • 2  Scallions, White And Light Green Parts Thinly Sliced
  • 2 ounces, weight Grape Tomatoes, Cut Into Quarters Lengthwise
  • 4 leaves (large) Boston Lettuce

Preparation

Rinse and drain the lentils and put them in a 2-quart saucepan with the water and salt. Bring to a boil over high heat then reduce heat and simmer for 10–15 minutes until lentils are just slightly tender but still have a little bite to them. Rinse under cold water, drain well, then transfer to a bowl.

Whisk together olive oil, sherry vinegar, maple syrup, and garlic and pour over lentils. Add the scallions and grape tomatoes and toss gently to combine. Serve on Boston lettuce leaves.

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