Makes:  2 servings

Time: 30 minutes

Ingredients:

1 3/4 cups vegetable stock

1 cup dried brown lentils, rinsed

1 tablespoon fresh thyme leaves, minced

2 tablespoons fresh lemon juice

1 teaspoon apple cider vinegar

1/2 teaspoon lemon zest

1 tablespoon shallots, minced

2 teaspoons maple syrup

1 teaspoon Dijon mustard

1 small garlic clove, peeled + minced

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

1/4 cup fresh parsley, minced

1/2 cup cherry tomatoes, halved

1/4 cup pitted Kalamata olives, chopped

1/4 cup pine nuts

Preparation:

1. In a medium saucepan, bring stock to a boil. Add lentils and thyme, bring to a boil, reduce heat, cover and simmer for 20-25 minutes or until just tender––you want them to have some ‘bite’.

2. In a small bowl, combine lemon juice, apple cider vinegar, lemon zest, shallots, maple syrup, Dijon mustard, garlic, sea salt, and black pepper. Slowly whisk in olive oil until thoroughly combined. Set aside.

3. In a large bowl, toss together lentils, parsley, dressing, cherry tomatoes, olives, and pine nuts. Serve garnished with additional chopped parsley.