Lentil Salad with Chipotle-Lime Vinaigrette

Being Armenian, it was very common in my house growing up to have bowls of cooked lentils with onions and parsley served with pita wedges, but I was never a big fan. I love Lentil Soup, but never cared for plain lentils. My aunt makes a great lentil salad, but for some reason, it never turns out as well for me, so I decided to come up with one of my own. This vinaigrette is just what the lentils needed. They're very healthy, as a good source of both protein and fiber.

Red or yellow bell peppers would have provided a nicer color contrast, but since I had an orange bell on hand, I used that, even though there was already orange from the carrot. Red, orange, or yellow bell peppers are nice for their sweet flavor, but I would steer clear of the green for this dish.

INGREDIENTS:

2 c lentils

2-3 t chipotle mustard

1 T olive oil

2 T white balsamic vinegar

1 T lime juice

1 clove garlic, minced

1/4 t each salt and pepper

1 large carrot, chopped small

2 stalks celery, chopped small

3 scallions, slice thin

1 small bunch parsley, chopped

2 T dill (fresh or dried)

1. Rinse the lentils, checking for any pebbles or other debris, then cover with a few inches of water, bring to a boil, then reduce to a simmer until tender.
2. While the lentils are cooking, whisk together the chipotle mustard, olive oil, vinegar, lime juice, garlic, salt, and pepper; set aside.
3. Chop your carrot and celery to roughly the same size as the lentils and combine with the scallions, parsley, and dill.
4. When the lentils are tender, drain any remaining liquid and toss with the dressing while still warm so the lentils soak up all that flavor.
5. Let the lentils cool for a bit, then toss with the remaining ingredients and enjoy at room temp or chilled, either on its own or scooped into lettuce leaves, etc.