Lentil Salad

This was a creation on a hot summer day, we aren’t a huge lentil family, so I tried out something new that even my tiny humans counted resist.



1 C Red Split Lentils

3 C Vegetable Broth

1 T Garlic Oil (the oil out of the jarred minced garlic, can use Olive Oil)

1 C Garbanzo Beans, drained and rinsed


2 T Butter

2 Green Onions, sliced thin

3 tsp. Minced Garlic

1 Large Lemon, juiced

1T Honey

1T Dijon Mustard

2T Fresh Parsley

1T Fresh Basil

1 tsp. Fresh Marjoram

1 tsp. Fresh Thyme

1 1/2 tsp. Salt

1/2 tsp. Pepper

1/8tsp. Cumin

1/8tsp. Ground Allspice


-In medium pot, combine vegetable broth, lentils and garlic oil.  Bring to boil, reduce heat, simmer for 15 minutes or until tender, remove from heat and allow to cool.  Drain any excess liquid if need be. Set aside

-In small saucepan, over medium heat, melt butter, add in garlic and onion, simmer until tender and fragrant 5-7 minutes.

-Stir in remaining dressing ingredients. And cook until herbs wilted and salt dissolved.

-In bowl, combine lentils, beans, and dressing.  Stir gently to incorporate.  Allow to cool in refrigerator until ready to serve.  Gently stir before serving.  Enjoy!



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