This lentil salad is cool and perfect as a light side dish for dinner. And, of course, it’s gluten-free, grain-free, and dairy-free.
Many people on a grain-free diet can become low in magnesium. Lentils are rich in magnesium, as well as folate.
This lentil salad would go great with any kind of meat or fish — from pork chops to steak to salmon.
You can make this dish a day or two ahead; store in the fridge.
Lentils, French Le Puy or green (1 cup)
Whey, buttermilk, yogurt, kefir, apple cider vinegar or lemon juice (1 TBS)
Onion, yellow or white, small (1/2)
Whole cloves (2)
Carrot, small (1)
Celery stalk, medium (1)
Bay leaf (1)
Sea salt (1/2 tsp, or to taste)
Vinegar, sherry (2 TBS)
Mustard, whole grain (3 TBS)
Garlic cloves (2)
Olive oil, extra-virgin, organic (1/2 cup)
1. Place the lentils in a small glass bowl and cover with warm filtered water. Stir
in one tablespoon of whey. Cover, and let soak in a warm place at least 8 hours
2. Peel the onion and cut in half. Reserve the other half of the onion for another use.
3. Peel the carrot and cut in half.
4. Chop the celery stalk into thirds.
5. Place the onion, carrots and celery into a medium pot.
6. Drain the lentils and add to the pot along with 4 cups of filtered water, the bay
leaf and sea salt. Boil for 5 minutes.
7. Reduce heat and simmer until lentils are just tender, about 20-30 minutes.
8. Meanwhile, blend the vinegar and mustard.
9. Peel and finely mince the garlic and add to the bowl, along with sea salt and freshly ground black pepper to taste.
10. Slowly drizzle in the olive oil, whisking until the dressing in smooth.
11. Drain the lentils.
12. Place the warm lentils in a serving dish and drizzle the dressing over top. Toss to coat.
13. Cool to room temperature and serve.
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This post is shared with Allergy Free Wednesdays.