Honey-Mustard Broccoli Salad

This is a great little salad full of protein and fiber. The original recipe from the Vegetarian Times called for beluga lentils. I made it with regular lentils, and it turned out pretty good. The key to this salad is the sweet honey-mustard dressing. Soak the lentils overnight to reduce the time for cooking.

• 4 tbsp olive oil (I reduced the olive oil to 2 tbsp)
• 1 tbsp apple cider vinegar (white wine vinegar works too)
• 2 tsp honey (or agave nectar for a vegan version) 
• 2 tsp Dijon mustard
• 1/2 cup lentils, rinsed an soaked overnight
• 1 cup water
• 1 head broccoli, cut into florets (4 cups)
• salt and pepper to taste
• 1 red onion, sliced into rings
• 1/4 cup chopped almonds, toasted

To make the dressing, whisk together olive oil, vinegar, honey, and mustard. Set aside.

Drain and rinse lentils. Place them in a medium skillet with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam for additional 2-3 minutes or until broccoli of a desirable level of softness. Remove any excess water. Transfer to a bowl. Add dressing and toss to coat or serve the dressing on the side. Season to taste. Serve garnished with onions and almonds.

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Adapted from Vegetarian Times, June 2013, p. 55.