Lentil Salad with Camelina Dressing (Saskatchewan)

In 2014, Saskatchewan produced 96 per cent of Canada’s lentils and 70 per cent of Canada’s mustard - and can boast it’s one of the world’s biggest exporter of both. Camelina oil is produced in Saskatchewan, too, making this recipe very much a celebration of local ingredients.

Dressing:
½ cup camelina oil (125 mL)
¼ cup red wine vinegar (60 mL)
2 Tbsp. lemon juice, freshly squeezed (30 mL)
1 Tbsp. French gourmet mustard (15 mL)
sea salt
black pepper, freshly ground

Lentil Salad:
4 cups vegetable stock (1 L)
1 cup carrots, diced (250 mL)
1 cup red onion, diced (250 mL)
1 cup red lentils (250 mL)
2 cloves garlic, crushed
1 bay leaf
½ tsp. rosemary (2 mL)
1 cup celery, diced (250 mL)
1 cup mixed red and yellow peppers, diced (250 mL)
½ cup curly parsley, chopped (125 mL)
½ cup cilantro, chopped (125 mL)

For the Dressing:
In small jar, shake together oil, vinegar, lemon juice and mustard. Sprinkle with salt and black pepper, freshly ground.

For the Lentil Salad:
In large saucepan, add stock, carrots, onion, lentils, garlic, bay leaf and rosemary; bring to boil. Reduce to low heat and cook, uncovered, for 15-20 minutes, or until lentils are cooked but not mushy. Drain. Remove to bowl.

Add celery, red and yellow peppers, parsley and cilantro, mixing to combine. Drizzle with dressing. (You can serve it right away, but I think it’s better if it’s refrigerated overnight. Other vegetables can be added. If using microgreens or other leafy veggies, add them to the salad just before serving, tossing to coat.)