Lentil Salad with Diced Roasted Vegetables and Vinaigrette
High in healthy fiber, folate and magnesium, lentils are superstar contributors to a healthy heart. Studies have shown that they — along with other legumes — can reduce the risk of coronary heart disease by keeping arteries clear to maximize the flow of blood, oxygen and nutrients through the body.
- 1 red onion, peeled and diced Add to list
- 1 small leek, white part only diced Add to list
- 1 medium carrot, peeled and diced Add to list
- 1 small turnip, peeled and diced Add to list
- 1 teaspoon thyme leaves Add to list
- 4 tablespoons extra virgin olive oil Add to list
- Kosher salt and freshly ground black pepper Add to list
- 1 1/2 cups chicken stock or water Add to list
- 6 ounces small green lentils Add to list
- 1 1/2 tablespoons sherry vinegar Add to list
- 2 teaspoons chopped parsley Add to list
- 1 head of frisse, leaves cleaned and trimmed Add to list
Heat the oven to 350º F. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper.
Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour.
Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.
Source: Sound Consumer February 2006
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