Featured Recipe: Gluten-Free Lentil Salad
Stir 3 cups of water, 1-1/2 cup of lentils, and 1 tsp. salt in small saucepan. Cover and bring to a boil. Remove lid, drop to simmer, and cook for 35-40 minutes until water is absorbed and lentils are al dente. Remove from heat. Heat oven to 400F. Crumble 1 lb. of mushrooms into large roasting tray. Roughly chop 1 bunch of parsley, 5 - 6 cloves of garlic, and 2 cups of walnuts. Scatter over mushrooms. Pour ¼ cup of safflower oil onto vegetables and add salt and pepper to taste. Stir to combine. Roast vegetables for 15 minutes or until mushrooms are withered and walnuts are toasted. Remove from oven, stir into finished lentils. Add ¼ cup of balsamic vinegar and 3 tbsp. of Arrowhead Mills Organic Flax Seed.