French Lentil Salad with Maple-Balsamic Vinaigrette

Directions

• Step 1 First, rinse your lentils in a sieve to rid of any debris and sort out over an even surface to check for rocks or any other foreign substances. Then, place in a large, 4-quart saucepan or stockpot with the water and bay leaves, heating on high to bring to a boil. Reduce to a simmer and cook for about 26 minutes or until the lentils are tender, being careful to not overcook.
• Step 2 While the lentils are cooking, you can wash and remove the stem, core, and pith of the red bell pepper and cut it into quarters. Add to the basin of a food processor and pulse until diced into ¼ -½” pieces. Set aside in a large mixing bowl. Then, wash and peel the carrots if they’re non-organic and chop coarsely into 1” segments. Add to a food processor and pulse until finely diced into ¼” pieces. Reserve in the same mixing bowl as the pepper. Next, mince the garlic by hand and slice the scallions, setting both aside in their own mixing bowls. All the while, you should be vigilant of your lentils, checking occasionally to see if they’re done cooking.
• Step 3 If your lentils aren’t done cooking, you can heat 3T. of oil and 1 T. + 1 t. of vinegar in a nonstick 12″ skillet over medium-high heat. Then, toss in the carrots and bell pepper. You want to sauté the veggies until the carrot is tender, mine took about 29 minutes. I added my scallions at 21 minutes and my garlic at 26 minutes. Be vigilant to add more oil or vinegar if the carrots and pepper stick, and all the while, you should be monitoring your lentils. You’ll probably need to remove the lentils sometime when the veggies are cooking. Thus, when the lentils are done cooking, drain the liquid by emptying the lentils into a fine-meshed sieve and setting them aside in a large mixing bowl. Then, when the veggies are done cooking, add them with the lentils in the same mixing bowl.
• Step 4 Next, slice the apricots horizontally and dole out the raisins and currants. Incorporate with the veggies and lentils in the large mixing bowl. Now, coarsely chop the pecans and parsley and mix in with the lentils and other ingredients.
• Step 5 Now, make the salad dressing. Measure out ¼ cup oil, 2 T. balsamic vinegar, the maple syrup, honey, lemon juice, ¼ t. salt, and pepper. Pour over your salad and mix well while checking for seasoning, as I added another ½ t. of salt. Also, you may consider doubling the salad dressing recipe, as the lentils absorb the dressing when stored in the refrigerator. Serve warm or at room temperature. Enjoy!