Warm Lentil Salad with Tempeh Bacon and Mustard Vinaigrette

Serves 2

IMG_3875Ingredients:

  • 1 cup green lentils
  • 2 cups vegetable stock (or 2 servings of vegetable bullion, which is what I used)
  • 1 medium carrot, chopped into small pieces
  • 1 portobello mushroom cap, chopped into small pieces
  • 1 shallot
  • 3 large cloves of garlic
  • 1 teaspoon rosemary
  • 1 tablespoon turmeric
  • 1 teaspoon lemon pepper
  • 2 servings tempeh bacon
  • Baby mixed greens
  • Dressing:
    • 1/4 cup apple cider vinegar
    • 1 tablespoon dijon mustard
    • 1 tablespoon whole grain mustard
    • 1 teaspoon toasted sesame oil
    • 1/2 tablespoon of tahini

 

Directions:

  1. Boil the lentils in the veggie stock for 15-20 minutes, until cooked through and tender.  Set aside, but keep warm!
  2. Broil the tempeh bacon until it becomes crispy, flipping once.
  3. Sauté carrot, mushroom, shallot, and garlic until the carrots become soft.
  4. Add the herbs/spices and sauté an additional 5 minutes.  Add the lentils to mix.
  5. To make the dressing, put all ingredients into a container (if you find it a little tart, you can add some agave or other sweetener, but I wouldn’t add much!).

To serve:

  • Plate baby greens.  Top with vegetable mix and lentils.  Pour 1/2 the dressing over each serving.  Top with 1/2 of the tempeh bacon each.