Prep: 20 minutes

Cook: 35 - 45 minutes

Makes: 4 - 6 servings

2 cups green lentils
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water, with salt to taste
¼ cup chopped flat-leaf parsley
½ English cucumber, finely diced
1 red bell pepper, finely diced
½ cup Roasted Pumpkin Seeds
Freshly ground pepper

For the Dressing:

2 tablespoons Sicilian Lemon White Balsamic
1 tablespoon Dijon mustard
1 shallot, minced
⅓ cup Roasted Pumpkin Seed Oil
Salt and freshly ground pepper

Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat and discard the onion, carrot, garlic cloves and bay leaf. Drain, reserving the liquid. Place lentils in a large bowl.

In a small bowl, whisk together the Sicilian Lemon White Balsamic, Dijon mustard, shallots, and salt. Whisk in the Roasted Pumpkin Seed Oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley, cucumber, red pepper, pumpkin seeds and ground pepper. Garnish with a parsley leaf. Serve warm or allow lentils to cool before serving.