This healthy lentil salad is great for healthy lunches, picnics and potlucks.
1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.
Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/
I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.
~ Marla Meridith