Lentil and Vegetable Salad 


Lentil and Vegetable Salad 


  • Preparation 20 min
  • Cooking 50 min
  • Servings 4
  • Vegetarian
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Ingredients

    • 1 whole head garlic
    • 2 cups (500 ml) water
    • 1/2 cup (125 ml) green Puy lentils, rinsed
    • 2 tablespoons (30 ml) olive oil
    • 2 tablespoons (30 ml) balsamic vinegar
    • 1 tablespoon (15 ml) Dijon mustard
    • The flesh of 2 roasted yellow bell peppers, diced
    • 1 cup (250 ml) cherry tomatoes, halved
    • 1 jar 6 oz (170 ml) oil-packed artichokes, drained and cut into thin wedges
    • 2 green onions, thinly sliced 

    • 1 stalk celery, thinly sliced 

    • 2 tablespoons (30 ml) chopped fresh chives
    • 2 tablespoons (30 ml) chopped fresh basil
    • 2 tablespoons (30 ml) chopped celery leaves
    • Salt and pepper 




Preparation

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