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French Lentil Salad with Sweet & Tangy Mustard Dressing
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| 1 C | French Lentils, (soaked overnight in 3 C water, optional) |
| 1 C | vegetable broth |
| 1 C | water |
| 1 | bay leaf |
| Pinch | salt |
| 1/2 lb | shitake mushrooms, cut in bite size pieces |
| 2 T | walnut oil |
| Pinch | salt |
| Pinch | pepper |
| 1/4 small | red onion, sliced or 2 green onions, sliced diagonally |
| 2 handfuls chopped kale or baby arugula | |
| 1/2 C | sundried tomatoes or roasted, marinated tomatoes (optional) |
| 1/2 C | walnuts |
| Dressing: | |
| 2 T | mustard |
| 2 T | tamari, (or soy sauce) |
| 1 T | maple syrup or brown rice syrup |
| 1 T | lemon juice |
| 3 T | olive oil |
Preheat the oven to 350 degrees. In a small saucepan, combine the soaked lentils, broth, water & bay leaf. Bring to a boil then turn down heat, add a pinch of salt and let simmer, covered, for 15 minutes. Turn off the heat and let sit for another 20 minutes, then strain & cool.
Place shitake mushrooms in a mixing bowl, add the walnut oil, salt and pepper and toss to coat the mushrooms. Place on a baking sheet lined with parchment paper. Roast in the oven about 15-20 minutes. Remove and let cool.
Combine all salad ingredients in a mixing bowl. Combine dressing ingredients in a small bowl and whisk together. Pour over salad and toss to coat. Garnish with cilantro or watercress, if desired.
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