Rosemary Lentil Salad Bites
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed – Rosemary & Olive Oil
- Buy Now
- Produce
- 2 cloves garlic, minced
- 3/4 cup finely diced carrots
- 1/2 cup finely diced celery
- 1/3 cup finely chopped fresh parsley
- 2 shallots, minced
- Dairy
- 1/2 cup crumbled feta cheese
- Pantry
- 1 cup green lentils, rinsed
- Baking & Spices
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- Condiments
- 1 tsp Dijon mustard
- Oil & Vinegar
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
Directions
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4 to 6
Bring 3 cups water to boil in saucepan. Add lentils and bay leaf; cook for 12 to 15 minutes or until tender. Drain, discarding bay leaf. Rinse under cold water; drain again.
Meanwhile, in bowl, whisk together garlic, mustard, vinegar, salt and pepper; gradually whisk in oil. Add lentils, carrots, celery, parsley and shallots, tossing gently until well combined.
Spoon lentil salad over crackers. Garnish with feta cheese.
Tip: Substitute shaved Parmesan or old Cheddar for feta cheese.