French Green Lentil Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE LENTILS:

3 cups French green lentils, rinsed and drained

4 cups water

2 teaspoons reduced sodium vegetable broth

4 stalks celery, diced (about 1½ cups)

1½ cups cherry tomatoes, halved

2 medium shallots, finely diced

¼ cup packed chopped fresh parsley

Pinch of sea salt (optional)

subheading: FOR THE DRESSING:

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon Herbes de Provence

Freshly ground black pepper, to taste

1 medium clove garlic, minced

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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