Lentil Salad

Lentil Salad

2 cups beef broth
2 teaspoons garlic, minced
1 tablespoon dried onion flakes
salt and pepper
1 teaspoon dried thyme
1 cups of Orange Lentils
2-3 medium tomatoes
1 cup haricot verts green beans – steamed until just tender
2 tablespoons parsley, minced
3-4 tablespoons white balsamic vinegar
1 tablespoon olive oil

In a pot add broth, garlic, salt, pepper, and thyme. Bring to a boil and add lentils. Turn down the heat to a simmer and partially cover the pot with a lid. Let simmer, stirring occasionally, until the lentils are soft but still have a bit of hardness to them. They should not be falling apart and into mush. If not all the liquid is absorbed that is just fine. Drain any leftover liquid. Let cool.

Meanwhile, chop up the tomatoes and the haricot verts green beans.

Combine the lentils, tomatoes and green beans in a bowl. Add in the parsley, vinegar and oil.

Season to taste.

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