Lentil Salad

I’m out for dinner tonight, so wanted to leave something for Little Critic and Big Critic to eat. This Lentil Salad keeps well in the fridge and now it is a 50/50 chance only that they will order pizza in my absence! I had some dried Ontario Lentils in my cupboard, so thought this would be perfect.

• 1 ½ cups dried lentils (or use a can of lentils. No one will judge you!)
• 2 large heritage carrots (Ont)
• 3 radishes (Ont)
• 2 cups packed fresh spinach (Ont)
• 1 shallot (Ont)
• ¼ cup Apple Cider Vinegar (Ont)
• ¼ cup plain yogurt (Ont)
• ¼ olive oil
• Salt and pepper

Cook the lentils for 30 min in 3 cups of boiling water and allow them cool. Or just open up the can. Cut the carrots, radishes and spinach into bite sized pieces and place them in the bowl with the lentils. Place all the remaining ingredients into a blender or Magic Bullet. The shallot can be substituted for chives or green garlic if you have and the yogurt can be replaced with cream or omitted. Pour the dressing over the salad, mix and allow to stand for 30 min in the fridge before eating. Serve with a nice big piece of crusty bread.