Ingredients
5 cups plus 2 tablespoons water, divided1 cup dried lentils, rinsed3 tablespoons olive oil2 tablespoons balsamic vinegar1 teaspoon Dijon mustard1/2 teaspoon salt1/2 teaspoon sugar1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon minced garlic1/4 teaspoon pepper1 small cucumber, chopped1/2 cup shredded carrot1/2 cup finely chopped sweet red pepper1/4 cup chopped sweet onion1/4 cup minced fresh cilantro
Preparation
In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving.
