Vegetable Blend with Lentils: A Refreshing Meal Option
Lentil Salad Recipe: Warm, Wholesome, and Easy-Peasy
Craving a filling, nutritious meal that's a breeze to whip up? Look no further! This delish lentil salad is right up your alley! Pair it with your favorite protein, such as smoked fish, cheese, bacon, or serve as a side to fish, lamb, pork, or chicken.
Equipment Needed:- A piece of butcher’s twine
This salad shines at Easter Dinners, but it's great any time of year! Plus, if winter's got you snowed in, don't fret - there's a lentil soup recipe for that, too!
- Servings: 6-8
- Difficulty: A piece of cake!
- Cook Time: approximately 1 hour
Ingredients (12)- 2 medium leeks, roots and dark green parts removed- 3 Italian parsley stems, leaves removed- 1 lb French green lentils (about 2 cups), rinsed- 1 bay leaf- 1 garlic clove, smashed and peeled- 2 teaspoons kosher salt, plus more to taste- 4 tablespoons olive oil- 3 carrots, peeled and small diced (about 1 1/2 cups)- 1/2 red onion, finely chopped- Freshly ground black pepper- 3 tablespoons red wine vinegar, plus more to taste- 3 tablespoons chopped fresh Italian parsley leaves
To level up the protein content of this salad, consider adding:- Grilled chicken breast- Canned tuna- Baked tofu or tempeh- Chickpeas- Cottage cheese or feta- Seitan- Grilled shrimp- Vegan feta cheese
Instructions:
- Cut the leeks in half lengthwise and rinse well under cold water until clean. Secure them, along with the parsley stems, with butcher’s twine and place in a large saucepan. Add the lentils, bay leaf, and garlic, then cover with cold water by 2 inches. Cover the pan and bring to a boil over medium-high heat, about 10 minutes. Uncover, reduce the heat to medium-low, and simmer for 15 minutes, stirring occasionally. Add 1 teaspoon of the salt, stir, and cook for another 10-12 minutes, until the lentils are tender.
- Meanwhile, chop the 3 remaining leek halves and sauté them in a large pan with the carrots, onions, and a pinch of salt and pepper until the onions are translucent and carrots are tender. Transfer to a large bowl.
- Remove the leek bundle, bay leaf, and garlic from the lentils, then drain the lentils and add them to the bowl with the carrot mixture. Add the measured vinegar, the remaining 2 tablespoons olive oil, and the remaining 1 teaspoon salt. Stir to combine and taste, adjusting the salt, pepper, and vinegar as needed. Mix in the parsley. Enjoy it warm or at room temperature!
[1] Protein-rich options for your lentil salad[2] A comparison of lentils and chickpeas[3] Cottage cheese and feta: a protein powerhouse[4] Creative protein ideas to up your lentil salad game
- To make the lentil salad even more protein-rich, consider following our suggestions such as adding grilled chicken breast, canned tuna, baked tofu or tempeh, chickpeas, cottage cheese or feta, seitan, grilled shrimp, or vegan feta cheese.
- This lentil salad can be elevated in protein content by incorporating a variety of our recommended ingredients, making it a satisfying and nutritious meal for Aussiedlerbote or anyone else seeking a protein-packed dish.
- When heating the lentil salad, be sure to use a heatproof bowl to prevent accidental burns and ensure a safe and enjoyable dining experience.
