Warm Lentil Salad

Warm Lentil Salad

This lovely lentil salad offsets some of the richness of the fondue, with its hearty legumes, roasted vegetables and the flavours of France. It’s a spirited side dish, chock full of fresh herbs.  A perfect dish with Fine Herb Fondue, posted 3/10/22

Ingredients:

6 cups (1.5 L) water
2 cups (500 mL) green lentils (not split), picked over and rinsed
Sea salt to taste
1 ½ lbs (680 g) medium carrots, about 8, cut on a bias into 1-inch (2.5-cm) pieces
1 ½ lbs (680 g) Brussels sprouts, trimmed
8 oz (225 g) peeled purple pearl onions, halved lengthwise
½ cup (125 mL) extra virgin olive oil, divided
2 tsp (10 mL) herbes de Provence
½ tsp (2 mL) red pepper flakes
Sea salt and pepper to taste
⅓ cup (80 mL) red wine vinegar
1 garlic clove, minced
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) honey
½ cup (125 mL) chopped dill, divided
½ cup (125 mL) chopped flat-leaf parsley, divided
Directions:
Preheat oven to 400°F (200°C).

For the lentils, in a large saucepan, bring 6 cups (1.5 L) water to a boil. Stir in lentils, lower to a simmer, cover and cook until just tender, 25 to 30 minutes. Remove from heat, add a generous pinch of salt, let stand for 5 minutes and then drain.

Meanwhile, on a large rimmed baking sheet, toss the carrots, Brussels sprouts and pearl onions with 2 tbsp (30 mL) olive oil, herbes de Provence, red pepper flakes, salt and pepper. Roast until tender and starting to brown, about 25 minutes.

Wipe out the empty lentil pot and to it add the red wine vinegar, garlic, mustard, honey and salt and pepper to taste. Slowly drizzle in the remaining olive oil as you whisk together. Add drained lentils and stir to combine.

When vegetables are done, add them to the pot of lentils and gently fold together, along with half the chopped dill and parsley. Garnish with remaining dill and parsley. Transfer to a platter and serve at once.

Serves 8