Lentil Salad

Serves: 4 to 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Local lentils for this side dish can be found in bulk from Pacific Northwest Farmers Co-op.

Ingredients

Preparation

Preheat oven to 425° F.

Combine lentils, bay leaf and a generous pinch of salt in a large pot and cover with 2 inches of water. Bring to a boil. Lower heat and simmer until lentils are tender, 20 to 25 minutes. Drain and remove bay leaf.

Toss Brussels sprouts, shallots, 1 tablespoon oil, salt and pepper in a large bowl. Transfer to a baking sheet and roast in the oven until tender and golden, shaking the pan occasionally, 30 to 35 minutes.

Mix garlic, Dijon and vinegar in a small bowl. Slowly drizzle in remaining oil, whisking constantly, to make vinaigrette. Season with salt and pepper.

In a deep serving dish, gently toss together lentils, Brussels sprouts, shallots, vinaigrette, almonds and parsley. Serve warm or at room temperature.

Each serving: 320cal, 16g fat (2g sat), 0mg chol, 220mg sodium, 34g carb, 13g fiber, 15g protein

Learn more about our recipes. View guidelines »

More about: Brussels sprouts, holidays, lentils

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Lentil Salad

Tasty dinner salad for Meatless Monday and anytime. Serve over a bed of greens.

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