Gluten Free Lentil Salad
Yield: 4 servings
Materials
- 3 cups water
- 1 ½ cups Arrowhead Mills Organic Green Lentils
- 1 teaspoon salt
- 1 pound cremini mushrooms
- 1 bunch parsley
- 6 cloves garlic
- 2 cups walnuts
- ¼ cup safflower oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ¼ cup balsalmic vinegar
- 3 tablespoons Arrowhead Mills Organic Flax Seed
Instructions
- Stir water, lentils and salt in small saucepan. Cover and bring to a boil. Remove lid, dropheat 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.