- 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
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