Recipe Servings: 4 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 1 minutes
1 tablespoon Dijon mustard
2 small garlic cloves/shallots, roughly chopped
½ teaspoon sea salt
5 tablespoons lemon juice (about 1 ½ large lemons)
1 ½ tablespoons Lucini Pinot Grigio Italian Wine Vinegar
1 ½ - 2 tablespoons Lucini Gran Riserva 10-Yr Balsamico
½ cup Premium Select Extra Virgin Olive Oil®
Add all ingredients except olive oil into a blender. Blend on high for 10 seconds. Gradually add oil and blend again until dressing is fully emulsified and smooth. Pour ½ cup to ¾ dressing over lentils and stir gently with a wooden spoon to incorporate.
Pooja Mottl is a NYC-based Natural Foods Chef, Culinary Instructor and Healthy Eating Adviser, specializing in making healthy food delicious, quick, and simple to cook. Her creations, training, and food philosophy are based on the use of sustainable, organic, and unrefined ingredients to boost flavor and wholesomeness. She is the founder of www.poojasway.com.