aka A Pile of Mush
So I’m not sure what happened here. I know my lentils weren’t overcooked. Maybe I didn’t drain them well enough? Nothing about this was “salad” like. It was more stew-like and lacked flavor.
At least it was packed with protein and fiber. I guess.
Lemony Lentil Salad with Salmon
- 1/2 cup lemon juice
1 Tbls chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste (very generous amount!)
1/4 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
3 roma tomatoes, chopped
1/2 cup finely chopped onion
2 1/4 cups lentils, measured dry
2 6-ounce cans salmon , drained and flaked
To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, tomato, onion, lentils and salmon; toss to coat.
Serving Size: Makes 6 1.5-cup servings