THE LATEST FROM THREE FARMERS
Mediterranean Lentil Salad
by Doug McNish
This recipe is the perfect summer dish because it is light but hearty, packed full of protein and can be served as either a side or a main dish. The natural nuttiness of the Camelina oil really helps to bring out the natural flavour of the lentils and is an awesome option to pack for summer park trips!
2 cups green French lentils
6 cups water
1 cup soaked sun dried tomatoes, thinly sliced
1/2 cup Camelina oil
1/2 cup balsamic vinegar
1/2 bunch flat leaf parsley, roughly chopped (about 1/2 cup)
1-1/2 tsp fine sea salt
- In a pot, add lentils and water. Bring to a boil uncovered and reduce to a simmer. Cook until lentils are soft and tender, about 12 to 15 minutes. Drain, discarding cooking water. Lay lentils flat on a baking sheet so they can cool more quickly.
- In a bowl, toss cooked lentils with sun dried tomatoes, Camelina oil, balsamic vinegar, parsley and salt. Serve immediately or transfer to an airtight container and store refrigerated for up to 1 week.