Lentil and hulless oats salad

BT Toronto | posted Friday, May 16th, 2014

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Lentil and hulless oats salad

Makes – 5 cups (1.25 L)

Serves – 4 – 1 ¼ cup (300 mL)

Ingredients:

The night before or earlier in the day:

• 1 cup (250 mL) hulless oats
• 2 cups (500 mL) water

Salad:

• ¼ cup (60 mL) apple cider vinegar
• 2 tbsp (30 mL) cold pressed canola oil or extra virgin olive oil
• 1 tsp (5 mL) grainy Dijon mustard
• ¼ tsp (1 mL) cinnamon
• Pinch of cayenne
• 1 – 19 fl oz. /540 mL can lentils, drained and rinsed
• 2 cups (500 mL) cooked hulless oats
• 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
• ¾ cup (175 mL) diced red onion
• 1 cup (500 mL) dried cranberries
• ¼ cup (60 mL) finely chopped fresh mint

Method:

1. In a medium saucepan add oats and water. Bring to the boil; reduce to simmer,  and gently boil for 25-35 minutes. Remove from heat, let sit covered for 10 minutes, remove lid and cool. Store in a covered container overnight or let cool to room temperature and add to the salad.
2. In a large bowl whisk together vinegar, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
3. Toss in cooked oats and toss until just combined.
4. Add parsley, red onion, dried cranberries and mint. Toss until just combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Courtesy Mairlyn Smith, www.mairlynsmith.com