How could I resist? With a little vinegar, mustard, and some vegetables and herbs, I put my festive lentils to use in this Lentil Salad from Veganomicon.
Rich in fiber and protein, this salad sticks to my ribs and keeps me full until late afternoon. I used Raye's Winter Garden Mustard, a delicious blend with dill, garlic and celery seed. Lentils are another healthy protein source that gets little respect outside the vegetarian community. But like any mildly-flavored protein, lentils rise to the occasion with assertive seasoning. They take only 20 minutes to cook and require no soaking, so I use them often in last minute lunches.
A packed lunch with leftover apple pie for dessert. Mmm, autumn.