Vegetarian Lentil Salad with Honey Mustard Vinaigrette

cozypeachkitchen.com

Deena

subheading: Lentil Salad:

1 cup dry brown lentils

2 cups water

¼ teaspoon salt

1 can (15 ounces) garbanzo beans drained and rinsed

½ bunch kale sliced into ribbons, see note #1

1 ear yellow sweet corn

1 red bell pepper diced

1 small red onion diced

8 ounces grape tomatoes sliced in half

½ cup feta

½ cup hazelnuts optional, see note #2

subheading: Honey Mustard Vinaigrette:

¼ cup lemon juice from 1 to 2 large lemons

¼ cup olive oil

2 tablespoons spicy brown mustard

2 tablespoons apple cider vinegar

2 tablespoons honey

2 teaspoons soy sauce

Directions at cozypeachkitchen.com

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