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Vegetable Lentil Salad
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Lentils may be the oldest cultivated legume in history. Archeological digs have produced artifacts dating lentils clear back to 8,000 to 7,000BC! Petite French Green Lentils are a bit spicy with a mottled, dark green appearance. They are the most intensely flavored of the lentil family and are prized by chefs for their rich, earthy flavor and hearty texture. They hold their shape when cooked and make a delicious side dish or a bed for entrees.
Though small in size, lentils are a nutritional all-star. They’re rich in fiber and contain about a steak’s worth of protein, making them a healthy meat substitute for vegetarians and vegans. Lentils are also packed with folate, iron, phosphorus and potassium.
Vegetable Lentil Salad
(Adapted from bobsredmill.com)
Ingredients
- 3/4 cup Petite French Green Lentils
- 2 cups Carrots thinly sliced
- 1 cup Cauliflower cut into small flowerets
- 1 Red Bell Pepper medium-sized, finely chopped
- 4 Green Onions thinly sliced
For Dressing
- 1/4 cup Olive Oil
- 1/4 cup White Wine Vinegar
- 2 tsp Oregano fresh
- 1 tsp Sugar (substitute for coconut sugar or other if you desire)
- 1 Salt and Pepper to taste
Instructions
To cook the lentils cover with at least 3 inches of water. Bring the pot to a boil and reduce to heat to a simmer, check the lentils after 20 minutes for tenderness. Check every 10 minutes again. The time will depend on how old your lentils are.
Drain and rinse lentils to slightly cool.
Combine lentils and vegetables in a large bowl.In a small bowl whisk together the dressing ingredients, streaming the olive oil into the bowl to create an emulsion.
Stir into lentil mixture and refrigerate to allow flavors to blend, stirring occasionally.
Enjoy!
PS: Try this delicious French Green Lentil Vegetable Soup recipe, you’ll love it!!!
Cindy Nunnery
Email: cindy@cindynunnery.com
Instagram: @cindynunnery
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