Lentil Almond Salad

I made this Lentil Almond Salad this week for a quick lunch. I had a couple mason jars of lentils that I'd cooked up for a previous meal. So I heated those up and added a vinaigrette, some capers, and chopped almonds. 

Lentil Almond Salad

serves 4

6 cups lentils, cooked and drained

2 tbsp capers

1/2 cup roasted salted almonds, coarsely chopped

Vinaigrette: 

1 tbsp dijon mustard

2-3 cloves garlic, minced 

1/4 c red wine vinegar 

1/2 cup olive oil

salt and pepper

To make the vinaigrette, mince your garlic with some salt to make a paste. Combine garlic with mustard and vinegar in a small jar. Shake well to combine. Add olive oil and shake vigorously until it emulsifies. Add pepper and more salt if needed. 

In a large bowl, combine lentils, capers, almonds, and vinaigrette. Stir well to combine. Serve warm. This would be awesome with some crusty homemade bread, if you are fortunate enough to be able to eat such things.