Caramelized Veggie Lentil Salad

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5.0 by 5 people

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  • Makes: 21 servings
  • Serving Size: 1/2 cup
  • Makes: 10 1/2 cups
  • Prep: 40 mins
  • Roast: 30 mins 425°F
  • Chill: Up to 48 hrs

Caramelized Veggie Lentil Salad

Directions

  1. Preheat oven to 425 degrees F. In a 15x10x1-inch baking pan toss fennel and carrots with melted butter; season generously with salt and pepper. Roast, uncovered, about 30 minutes, or until tender and caramelized, stirring once or twice.
  2. Meanwhile, wash and rinse the lentils. In a 4-quart pot combine lentils, garlic, bay leaves, and chicken broth; bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until tender. Drain any remaining liquid from lentils. Remove and discard bay leaves. Stir in 1/2 teaspoon salt.
  3. In a very large bowl whisk together the olive oil, mustard, balsamic vinegar, and honey. Stir in lentil mixture, parsley, shallots, and sage; stir in caramelized vegetables.
  4. Refrigerate for up to 2 days in covered container; serve cold or at room temperature. If desired, garnish with additional parsley and fennel fronds.

From the Test Kitchen

Time-Saving Tip: If you want to save a bit of time, substitute 6 cups precooked store-bought lentils for the dry lentils.

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Nutrition Facts (Caramelized Veggie Lentil Salad)

  • Per serving:
  • 165 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 4 mg chol. ,
  • 316 mg sodium ,
  • 19 g carb. ,
  • 8 g fiber ,
  • 3 g sugar ,
  • 7 g pro.
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Reviews (1)

5 Ratings
1111 Days Ago
Very good, even though it took 3 shopping trips to find the fennel bulbs, must be a Thanksgiving veggie I never knew about-was gone in every store. Have never thought of lentils as a salad ingredient, but is actually very good. Had Fig Infused Balsamic Vinegar on hand, used that, still delicious.

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