Green lentil salad

I love lentils because they cook quickly, have a great earthy flavor and are very versatile. This salad is so simple but so flavorful. It can be a light side salad, or add a few poached eggs and it turns into a perfect springtime dinner.

Makes 6 side salad servings or 4 main course servings.

For Lentils:

16 ounces dried green or French lentils

8 cups vegetable broth or water

For Dressing:

1/4 cup champagne vinegar or white wine vinegar

1/2 cup mild olive oil

1 tsp ground spicy mustard

salt and pepper to taste

1/2 cup mint leaves (chopped fine) plus more for garnish

To make lentils add lentils and water or broth to stockpot. Turn on medium heat, bring to simmer, turn down heat to keep it at a very light simmer. (Low and slow for cooking beans) Cook about 15-20 minutes, or until just cooked, and they barely start losing their skins. Strain, set aside to cool completely.

To make dressing, add all dressing ingredients (except mint) to jar with tight fitting lid. Shake vigorously to bring together. Taste and adjust seasoning as needed.

Once lentils are completely cooled, add dressing, mix through. Lastly add chopped mint and gently fold into salad. Serve over greens. Top with a bit of lemon zest. Enjoy!