Ingredients

• Ingredients Scale 1x2x3x 1 cup french lentils (beluga or puy), rinsed and picked over 2 bay leafs 3 cups water (or vegetable broth) 1/2 teaspoon garlic powder 6 oz. bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few) grape tomatoes, halved 1 – 2 scallions, sliced mineral salt + pepper, to taste Lemon Dijon Balsamic Vinaigrette (serves one) 2 tablespoons extra virgin olive oil (1 Tbsp each oil & water) 2 tablespoons white or dark balsamic vinegar (I used white) 1 tablespoon dijon mustard (whole grain is great too) juice of one large lemon mineral salt & pepper, to taste

Preparation

• Instructions Lentils: In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain. Dressing: While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper. Set aside.  Produce: Next, prepare your greens and remaining salad ingredients using as much or little as you like. Serve: Prepare your salad by laying your greens first, then add 2/3 – 3/4 cup or so of lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you! Store: Leftover lentils can be stored in the refrigerator for another salad or usage of choice.