1 cup dried green lentils, rinsed and picked over
1 1/2 cup cooked and cooled bulgur
1/8 cup chopped dill and parsley
1 cucumber, skinned and chopped
1 cup dried cranberries, roughly chopped
Honey Dijon Vinaigrette
1/2 cup cold pressed extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon dijon mustard
1/4 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
Salt and pepper to taste
1. Place lentils in a pot and cover with 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente (still nutty and slightly firm), they are ready. You do not want overcooked lentils!
2, While the lentils are simmering, make your vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shaking to combine.
3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
4. Place lentils in a large serving bowl. Add the rest of your ingredients and toss with dressing. Serve and enjoy!
***I enjoyed my protein packed Lentil Salad topped with feta cheese and avocado!