Lentil Salad

Ingredients:

1 cup (200 g) green or French lentils
4 cups water
1 bay leaf
1 large cucumber, finely chopped
½ finely chopped red onion
1 cup (150 g) finely chopped dates (MEDJOOL / MEDJOUL dates work best)
Parsley

For the sauce:
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon French mustard DIJON
½ teaspoon honey or maple syrup
1 clove garlic, minced
Salt and pepper (to taste)

Directions:

1. Add lentils, water and bay leaf to a pot. Bring to a boil, then reduce heat to low, cover and simmer for 16-20 minutes. Be careful not to overcook: the lentils should be soft but not mushy when cooked.
2. Once the lentils are cooked, drain off the excess water and let them sit in the fridge for a few minutes. Then add the diced cucumber, red onion, dates and parsley.
3. Mix the dressing ingredients listed and pour over the salad. Mix everything well.
Yield: 6 servings
Recipe: downshiftology.com