Honey Mustard Lentil vegetable Salad

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Honey Mustard Lentil Vegetable Salad

Author: Riley Shaia

Ingredients

For the honey mustard dressing

• 3 tbsp Dijon mustard
• 2 tbsp honey, maple syrup or date syrup
• Juice of 1/2 lemon or 2 tbsp lemon juice
• 1 small clove of garlic, minced or pressed

For the salad

• Vegetable broth for sauteing (optional as you can use water)
• 1 medium zucchini, sliced in 1/2 inch circles
• 1 cup frozen corn (fire roasted is amazing in this)
• 1 cup uncooked green lentils, rinse and boiled in water for 15-20 minutes or until soft)
• 2 carrots, peeled and sliced into thin rounds
• 1/2 cup cherry tomatoes, sliced in half
• Salt and Pepper to taste

Instructions

To prepare the dressing

1. Combine all the ingredients in a bowl and stir to combine.

To prepare the salad

1. Heat a medium saucepan over medium heat with water or vegetable broth. Add carrots and saute until they begin to soften adding more water or broth if needed.
2. Add zucchini and continue to saute until the vegetables are to desired softness about 5-7 more minutes.
3. Add the corn and saute until it is warmed through.
4. Add cooked lentils to the pan then pour dressing over top combining all together and warming through.
5. Serve warm or room temperature.