Summer Sunrise Lentil Salad

Summer Sunrise Lentil Salad
Created By: Justin Walker, Washington State University
Use: Shasta Yellow Lentils
Yields: 6 servings

Summer Sunrise Lentil Salad
Recipe and photo courtesy of Justin Walker, Washington State University School of Hospitality Business Management.

Chef's notes:
1 medium onion yields about 2 cups diced
1 medium zucchini yields about 1.5 cups diced
1 cucumber yields about 2 cups diced

1 cup dried PNW Co-op Sunrise red lentils, rinsed and sorted

3 cups cold water

2 teaspoons Kosher salt, added to water when cooking lentils

1 cup zucchini, grilled and medium diced

1 red bell pepper, grilled and medium diced

1 cup teardrop or cherry tomatoes, cut to desired size

1 ½ cups kale, washed and torn into small pieces

1 cup Walla Walla sweet onion, peeled and small diced

1 cup cucumber, washed, skin scored and medium diced

2 Tablespoons shallot, peeled and fine diced

2 Tablespoons French-style Dijon

¼ cup fresh lemon juice

½ cup avocado oil

Kosher salt and fresh ground black pepper, to taste

Let’s Cook!
Rinse and sort dried lentils, removing any non-lentil material. Put raw lentils in saucepan and add 3 cups cold water and salt. Bring to boiling point and reduce to a simmer, cooking for about 15 minutes. Make sure to skim off any foam during cooking process, and cook until lentils are tender, not crunchy or overcooked. (If you’ve presoaked your lentils to make them easier to digest, they’ll cook quicker.)  

Strain off lentils without rinsing and place on a baking sheet. Keep at room temperature for about 5 minutes, then refrigerate uncovered.

In medium bowl, combine shallot, Dijon and lemon juice.

While continuing to whisk the lemon juice mixture, slowly pour in the avocado oil, mixing to emulsify the mixture.

Toss all ingredients together, adding kosher salt and fresh cracked pepper to taste. Refrigerate until needed.