Mediterranean Lentil Salad

1 package of Trader Joe’s Steamed Lentils

1 cup brown or green lentils cooked with 4 cups water, 2 bay leaves, 1 tsp fresh thyme or ½ tsp dried thyme and 2 peeled garlic cloves. Bring to a boil, reduce heat and simmer until tender about 20 minutes. Drain, discard bay leaves, remove and smash garlic and mix back into lentils.

⅓ to ½ cup sun dried tomatoes, soaked in boiling water until soft, about 20 minutes then drained and chopped.

1 cup diced celery

1 cup diced carrots - I used rainbow carrots for tons of color

½ cup diced red onion

1 cup salad tomatoes cut in half

½ cup fresh parsley, chopped

2 cups of finely shopped fresh kale

subheading: Dressing:

4 Tablespoons Balsamic Vinegar

1 lemon juiced

1 teaspoon ground fennel - I didn’t have ground so I took fennel seeds and rushed them up using a mortar and pestle

1 teaspoon Stone Ground Mustard no salt added

ground black pepper to taste

1 teaspoon Table Tasty or some other kind of no salt seasoning

If you used Trader Joe’s steamed lentil then add the following,

2 minced garlic cloves

1 teaspoon dried thyme

Directions at nutmegnotebook.com

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