Packed full of protein and fibre, Canada is the largest exporter of Lentils in the world. As part of the 'FunDeLentil Tour' chefs across the country are elevating this home grown product with signature dishes so Canadians can see just how versatile and delicious they can be. Here is the recipe for Sugar Snap Pea & Lentil Salad with Mint Vinaigrette.

Preparation time: 10 minutes

Salad

  • 3½ cups (875 mL) sugar snap peas, string removed & cut in thirds on a bias
  • 1½ cup (375 mL) cooked black (Beluga) or green lentils
  • 1½ cup (375 mL) thinly sliced small radishes
  • 2 cups (500 mL) baby arugula
  • ½ cup (125 mL) crumbled feta cheese (reserve some for garnish)
  • 2 Tbsp (30 mL) thinly sliced green onions
  • ¼ cup (60 mL) sunflower seeds (reserve some for garnish)

Vinaigrette

  • ¼ cup (60 mL) white wine vinegar
  • 2 Tbsp (30 mL) finely chopped mint
  • 1 tsp (5 mL) whole grain mustard
  • 1 tsp (5 mL) honey
  • 3 Tbsp (45 mL) olive oil
  • salt & ground black pepper, to taste

Directions

  • TOSS all salad ingredients together in a large bowl.
  • WHISK together vinegar, mint, mustard, and honey. Whisk in oil in a slow steady stream. Season to taste with salt and pepper.
  • TOSS prepared dressing with salad. Serve on individual plates or in a medium bowl. Garnish with sunflower seeds and feta cheese.
  • Nutritional information
     
  • SERVING SIZE 1 cup (250 mL)
  • Calories 230, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrates 20 g, Fibre 7 g, Sugars 6 g, Protein 10 g, Sodium 270 mg, Potassium 332 mg, Folate 123 mcg
  • Servings: 6