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1
Start by thoroughly rinsing the lentils; youd be surprised what random debris can be found in a bag of lentils.
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2
Once rinsed, put in a pot with a couple of inches of water covering the lentils.
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3
I am sure there is a more precise ratio but this way works just fine.
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4
Put a lid on the pot and let simmer for 30-40 minutes or until softened.
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5
Drain any excess water.
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6
While the lentils cook, dice the vegetables.
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7
Heat a skillet to medium-low heat and spray with nonstick cooking spray.
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8
Saute onions and carrots until onions are almost translucent and carrots have started soften, about 5-7 minutes.
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9
Be sure to season the vegetables with salt and pepper.
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10
(I also add an Italian seasoning mix I always have on hand but really any sort of seasoning youre in the mood for will work.
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11
How about lemon pepper seasoning?)
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12
Add zucchini and squash and cook for an additional 10 minutes.
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13
Add mustard, lemon and vinegar to a small bowl.
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14
Slowly add olive oil while whisking to combine.
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15
Salt and pepper to taste.
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16
Toss warm lentils and warmed vegetables together with the vinaigrette.
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17
Serve warm over a bed of salad greens.
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18
Enjoy!
