SPRING ONION + LENTIL SALAD

SPRING ONION + LENTIL SALAD

I N G R E D I E N T S

Lentils

1 CUP black beluga lentils from Palouse Brand

1 bay leaf

1 TBSP olive oil

½ TSP oregano

½ TSP rosemary

½ TSP parsley

Spring Onion Mixture

1 TBSP olive oil

1 spring onion from Royal Produce, sliced thinly with head and greens kept separate

1 stem green garlic from Channing Farm, minced with head and greens kept separate

3 TBSP lemon juice

½ on the vine tomato, diced

Salt and pepper to taste

PROCESS

1. Lentils: Bring the lentils to a boil in 4 cups of water. Add bay leaf, oregano, and herbs. Reduce to medium heat and simmer for 20-25 minutes until tender but not mushy. Drain out excess water.

2. Spring Onion Mixture: On medium low heat, saute the sliced onion and garlic with olive oil, leaving the greens set aside. Once translucent, add the lemon juice and remove from heat. Stir in the onion and garlic greens and tomato.

3. In a large serving bowl, gently fold together the lentils and the spring onion mixture. Add salt and pepper taste, and more olive oil and lemon juice as needed. Enjoy!