Lentil Salad

I recently made this recipe for a get together for various college friends. I was looking for a vegetarian recipe that would be hearty. This recipe was an excellent addition to the menu. While the ingredient list on this recipe is somewhat long, it creates great flavors. If there is an ingredient that you do not like, you could easily leave it out or substitute in something else. 

I have recently started using lentils more often. I tend to rely on canned lentils for the convenience. I may need to try using dried lentils to allow more customization. Lentils are versatile and nutritious.

Lentil Salad 

• 2 cans lentils, drained and rinsed
• 1 red onion, diced
• 2 Bell peppers, diced
• 3 carrots, shredded
• 1/2 cup mint or parsley
• 1/2 cup dried apricots, chopped
• 1/2 cup pistachios
• 3 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1 Tbsp. minced garlic
• 1 tsp. ground cumin
• 1 tsp. cinnamon
• 1 tsp. paprika
• 1/2 tsp. ground coriander
• 1/2 tsp. ground black pepper

Combine lentils, red onion, bell pepper, carrots, mint or parsley, and apricot. Make the dressing by blending the lemon juice, dijon mustard, garlic, cumin, cinnamon, paprika, coriander, and black pepper. Add the dressing to the salad ingredients. Refrigerate. Prior to serving, mix in pistachios. Enjoy!