Lentil Salad with Sherry Vinaigrette
Serves: 4 servings
  • 1 cup lentils – any color/variety or combination of colors/varieties
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon maple syrup
  • 1 small clove of garlic, minced
  • 2 scallions, white and light green parts, thinly sliced
  • 2 ounces grape tomatoes (about 12), cut into quarters lengthwise
  • 4 large leaves of Boston lettuce
  1. Rinse and drain the lentils and put them in a 2-quart saucepan with 2 cups of water and the salt. Bring to a boil over high heat then reduce heat and simmer for 10-15 minutes until the lentils are just slightly tender but still have a little bite to them.
  2. Drain and rinse them under cold water, then transfer to a bowl.
  3. Whisk together the olive oil, sherry vinegar, maple syrup, and garlic and pour over the lentils. Add the scallions and grape tomatoes and toss gently to combine.
  4. Serve on leaves of Boston lettuce.
Adapted from Fine Cooking
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/lentil-salad-with-sherry-vinaigrette/