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

Vinaigrette

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/

Notes

I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.

Recipe: Lentil Salad with Goat Cheese and Roasted Beets