Lentil Salad with Spring Veggies & Herbs | Vermont Maple Sugar Makers' Association

Ingredients

• 2 cups dried green French lentils
• 2 cloves garlic
• smashed
• 2 Tbsp olive oil
• 1/4 cup lemon juice
• Dressing:
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• pressed or minced
• 1/4 tsp salt
• freshly ground black pepper
• to taste
• 1 European cucumber
• sliced into half moons
• 1 bunch radishes
• thinly sliced
• 2 carrots
• grated
• 1/2 cup fresh herbs (combination of flat leaf parsley
• mint and dill recommended)
• crumbled feta cheese (optional)