In 2014, Saskatchewan produced 96 per cent of Canadas lentils and 70 per cent of Canadas mustardand can boast its one of the worlds biggest exporter of both. Camelina oil is produced in Saskatchewan, too, making this recipe very much a celebration of local ingredients. Its vegan and appeals to curlers in our league who are strict vegetarians.
Courtesy of Diane Cohoon, Saskatoon
Directions for: Saskatchewan Lentil Salad
Ingredients
Dressingcup (125 mL) camelina oil
cup (60 mL) red wine vinegar (scant)
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) prepared mustard (such as Gravelbourg Gourmet Mustard in French Style or Gravelbourg Gourmet Mustard in Cranberry Style)
salt and pepper to taste
Lentil salad4 cups (1 L) vegetable stock
1 cup (250 mL) carrots, diced
1 cup (250 mL) red onion, diced
1 cup (250 mL) red lentils
2 cloves garlic, crushed
1 bay leaf
tsp (2 mL) rosemary
1 cup (250 mL) celery, diced
1 cup (250 mL) mixed red and yellow peppers, diced
cup (125 mL) curly parsley, chopped
cup (125 mL) cilantro, chopped
Directions
Dressing1. In small jar, shake together oil, vinegar, lemon juice and mustard. Sprinkle with salt and pepper to taste.
Lentil salad1. In large saucepan, add stock, carrots, onion, lentils, garlic, bay leaf and rosemary; bring to boil. Reduce to low heat and cook, uncovered, for 15 to 20 minutes, or until lentils are cooked but not mushy. Drain. Remove to bowl.
2. Add celery, red and yellow peppers, parsley and cilantro, mixing to combine. Drizzle with dressing. (You can serve it right away, but I think its better if its refrigerated overnight. Other vegetables can be added. If using microgreens or other leafy veggies, add them to the salad just before serving, tossing to coat.)
See more: Lunch, Quick and Easy, Salad, Summer, Vegan, Great Canadian Cookbook, GCC potluck, GCC vegetarian