Lentil Salad With Roasted Pumpkin Seed Oil
Prep: 20 minutes
Cook: 35 - 45 minutes
Makes: 4 - 6 servings
2 cups green lentils
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water, with salt to taste
¼ cup chopped flat-leaf parsley
½ English cucumber, finely diced
1 red bell pepper, finely diced
½ cup Roasted Pepitas
Freshly ground pepper
Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat and discard the onion, carrot, garlic cloves and bay leaf. Drain, reserving the liquid.
Place lentils in a large bowl.
In a small bowl, whisk together the Sicilian Lemon White Balsamic, Dijon mustard, shallots, and salt. Whisk in the Roasted Pumpkin Seed Oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley, cucumber, red pepper, pepitas and gorund pepper. Garnish with a parsley leaf. Serve warm or allow lentils to cool before serving.