Mediterranean Lentil Salad
by Doug McNish
This recipe is the perfect summer dish, 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 Three Farmers Camelina Oil really helps bring out the natural flavour of the lentils in this dish and are an awesome option to pack for summer trips to the park!
2 cups green French Lentils
6 cups water
1 cup soaked sun dried tomatoes, thinly sliced
1/2 cup Three Farmers 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. Enjoy!