Lentil Salad with Capers and Balsamic-Dijon Dressing

Lentils! It seems like they're gaining popularity lately - which in my opinion, they totally deserve. They're inexpensive, easy to cook, and pack a big nutrient and protein punch. I always keep them on hand since they do cook pretty quickly, and are easy to throw in soups and salads. After making this dish a few times, my husband called it one of his favorite lentil dishes so I knew I needed to get up for you guys. It may look modest, but don't be fooled - the big flavors make it hard for us to put down the spoon! The simple balsamic-dijon dressing brings it all together, while the capers add a nice, salty pop. Chives can be a little harder to find, so replace with a little shallot or green onion if needed. We like to keep a batch of this in the fridge throughout the week for quick snacks, and it's an awesome choice for packed lunches!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

Vegan, gluten-free

Ingredients
1 cup dry brown lentils
3 roma tomatoes
2-3 oz. spinach
1/4 cup chives (or shallot or green onion)
2 Tbsp. capers

{For the dressing}
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dijon mustard
1 clove garlic, minced

Directions
Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.

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Lentil Orzo Soup

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