Lentil-Tomato Salad

  • ¾ cup brown lentils
  • 2 ¼ cups water or broth
  • ½ small kohlrabi, peeled and julienned
  • 1 large firm-ripe avocado, diced
  • 12 ounces grape tomatoes, halved
  • 2 T. grainy mustard
  • 2 T. extra-virgin olive oil
  • 2 T. lemon juice
  • 1 T. maple syrup or honey
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Place the lentils and water or broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 20-25 minutes or until the lentils are tender, but hold their shape. Drain throughly and cool completely. This step can be done up to 2 days in advance.

Combine the cooled lentils, kohlrabi, avocado, and tomatoes in a medium bowl; set aside.

Combine the remaining ingredients in a small, resealable glass jar and shake vigorously to combine. Pour the dressing over the lentils and vegetables and toss to combine. Taste and adjust the seasoning before serving.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes - NOT counting the cooling time for the lentils
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.