2 ½ cups dried green lentils
2 carrots, peeled and quartered
1 medium yellow onion
3 whole cloves garlic
6 cups chicken broth (or water)
1 bay leaf
1/3 cup white wine or apple cider vinegar
3 garlic cloves, peeled
½ tsp Dijon mustard
½ cup olive oil or canola oil
½ tsp salt
½ tsp black pepper
1 Tbsp maple syrup
3 cups cooked chicken, cubed
1 cup thinly sliced green onions
1 cup shelled, walnut halves or walnut pieces
½ cup chopped Italian parsley
4 cups arugula, baby spinach or other greens (optional)
Rinse lentils and transfer to a large pot.
Add carrots, yellow onion, 3 whole cloves garlic, chicken stock (or water) and bay leaf.
Bring to a boil over medium heat.
Reduce to a simmer, skim any foam, cover and cook for about 20 minutes or until lentils are tender but maintain their shape. (Cooking time may vary).
While lentils are cooking, combine dressing ingredients in a blender. Blend until creamy and set aside.
Once lentils are cooked, drain and discard carrots, onion, garlic and bay leaf.
Place lentils into a large bowl, add dressing, gently toss to combine.
Add chicken to lentils, combine and refrigerate for 1 hour, or overnight.
Just before serving, add the green onions, walnuts and parsley.
Serve on top of a bed of greens, if desired.
Note: Chicken and lentil mixture will keep in fridge for up to three days.