Ingredients
1 cup lentils, rinsed and picked over
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 red bell pepper, diced
3 scallions, thinly sliced
3 tablespoons chopped fresh mint
3 cups broccoli florets
2 carrots, thinly sliced
Preparation
In medium saucepan, bring 2-1/4 cups of water to a boil. Add lentils, 1/4 teaspoon of salt, black pepper, and oregano. Reduce to a simmer, cover, and cook until lentils are just tender, about 25 minutes. Drain any remaining liquid.
Meanwhile, in large bowl, whisk together remaining 1/2 teaspoon salt, lemon juice, oil, and mustard. Add drained lentils, bell pepper, scallions, and mint; toss to combine.
In a vegetable steamer, steam broccoli and carrots until broccoli is crisp-tender. Add to bowl with lentils and toss again. Serve warm, at room temperature, or chilled.
