Recipe courtesy of Sue Riedl. See the full article here.
My favourite part about this recipe is the dressing. Using lemon juice makes the flavour less acidic if your children have a sensitive palate.
ingredients
directions
To make the vinaigrette add the lemon juice, mustard, honey, salt and pepper into a small jar with a lid (baby food jar will do) and shake until combined. Taste and adjust our seasoning. You can also just whisk everything together in a small bowl.
Now add the oil, put the lid on tight, and shake again. Set aside.
Add the lentils to a small bowl, mix in the mint and pour the dressing over top. Stir to combine.
Serve immediately or store in the fridge, it will keep well for a day.
** This also makes a great salad dressing but you may want to use the smaller amount of lemon juice to keep the tartness mellow. Beans or lentils will absorb more of the dressing so I like to use the higher amount of lemon.