Balsamic Lentil Salad

What you will need:

1 3/4 cups French lentils

4 cups water

¼ tsp kosher salt

1 red bell pepper, finely chopped

1 cucumber, diced

1 small shallot, finely chopped

⅓ cup fresh parsley, chopped


2 TBS Patricia & Paul Lavender Balsamic Vinegar

¼ cup Patricia & Paul Herbes de Provence Olive Oil

1 tsp Dijon mustard

½ clove garlic, chopped


freshly cracked black pepper


Rinse the lentils well and pick over removing any shriveled lentils, debris or rocks. Add to a large saucepan and cover with 4 cups of water. Bring the water to a boil and reduce to a gentle simmer. Cook uncovered for 20 – 30 minutes adding additional water, if necessary to keep lentils covered. Strain the lentils, deposit in a large mixing bowl, add kosher salt and gently mix to combine. Add bell pepper, cucumber, shallot, and parsley to the bowl. In a medium measuring cup, combine Balsamic, Olive Oil, mustard, garlic whisk together and season with salt and cracked black pepper. Pour the vinaigrette over the salad and toss to combine.