Lentil Salad with Sherry Vinaigrette

• 1 cup Lentils
• 2 cups Water
• 1 teaspoon Kosher Salt
• 3 Tablespoons Olive Oil
• 2 Tablespoons Sherry Vinegar
• 1 teaspoon Maple Syrup
• 1 clove Garlic, Minced
• 2 Scallions, White And Light Green Parts Thinly Sliced
• 2 ounces, weight Grape Tomatoes, Cut Into Quarters Lengthwise
• 4 leaves (large) Boston Lettuce

1. Rinse and drain the lentils and put them in a 2-quart saucepan with the water and salt.
2. Bring to a boil over high heat then reduce heat and simmer for 1015 minutes until lentils are just slightly tender but still have a little bite to them.
3. Rinse under cold water, drain well, then transfer to a bowl.
4. Whisk together olive oil, sherry vinegar, maple syrup, and garlic and pour over lentils.
5. Add the scallions and grape tomatoes and toss gently to combine.
6. Serve on Boston lettuce leaves.

water, kosher salt, olive oil, sherry vinegar, maple syrup, clove garlic, scallions, weight grape tomatoes, boston lettuce

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/lentil-salad-with-sherry-vinaigrette/ (may not work)