Recipes
Gluten Free Lentil Salad
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- Ingredients:
- 3 Cups water
- 1½ Cups Arrowhead Mills Green Lentils
- 1 teaspoon Salt
- 1 pound Cremini Mushrooms
- 1 bunch Parsley
- 5-6 cloves Garlic
- 2 Cups Walnuts
- ¼ Cup safflower oil
- Salt and Pepper to taste
- ¼ Cup balsamic vinegar
- 3 Tablespoon Arrowhead Mills Organic Flax Seed
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- Directions:
- Stir water, lentils and salt in small saucepan. Cover and bring to a boil. Remove lid, drop
heat to simmer and cook for 35-40 minutes, until water is absorbed and lentils are al dente.
Remove from heat. - Heat oven to 400°F. Crumble mushrooms into large roasting tray.
- Roughly chop parsley, garlic and walnuts. Scatter over mushrooms.
- Pour oil over vegetables add salt and pepper, stir to combine.
- Roast vegetables for 15 minutes, until mushrooms are withered and walnuts are toasted.
- Remove vegetables from oven, stir into finished lentils. Add balsamic vinegar and flaxseed.
- Stir water, lentils and salt in small saucepan. Cover and bring to a boil. Remove lid, drop
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