Lentil Salad with Mustard Vinaigrette

Ingredients

Salad:

• • 1 1/2 cups brown or green lentils
  • 1 cup diced carrots
  • 1/2 sweet onion, diced
  • 1 1/2 cups vegetable stock
  • 1 Tablespoon unsalted butter
  • Salt and pepper, to taste

Vinaigrette:

• • 1 medium shallot, peeled
  • 1/4 cup parsley, chopped
  • 1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
  • 3 Tablespoons Stonewall Kitchen Spicy Honey Mustard or Roasted Garlic Mustard

Directions

1. Soak lentils in cold water overnight and drain.
2. Melt butter in a large saucepan, add vegetables, and cook until soft but not browned.
3. Add lentils and vegetable stock to the saucepan, cover, and simmer gently for 35 minutes or until the lentils are soft.
4. Pour into a colander to drain off the liquid and then transfer to a large bowl.
5. For the vinaigrette, add shallot, parsley, Extra Virgin Olive Oil, and Mustard to a food processor. Put on high to blend.
6. Pour over salad and toss, season with salt and pepper.
7. Serve either warm or cold
8. If a food processor is unavailable, dice shallot and parsley fine by hand, and pour in Extra Virgin Olive Oil and Mustard Kitch together until blended.