Light Lentil Salad
- 1 cup lentils
- 2 bay leaves
- 2 cups water
- 1 teaspoon sea salt
- 3 celery stalks, diced
- 2 shallots, peeled and minced
- 1/4 cup parsley, minced
- 1/2 cup feta cheese, crumbled (optional)
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
Bring lentils, bay leaves and water to a boil. Lower flame, cover and simmer for 35 minutes.
Add sea salt and continue cooking for 15 minutes.
In a large mixing bowl combine cooked lentils with celery, shallots, parsley and feta cheese.
Mix red wine vinegar, olive oil, Dijon mustard and sea salt.
Coat lentil salad and chill for 2-3 hours before serving.