Caramelized Veggie Lentil Salad
- 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.
- 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.
- 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.
- 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.
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.
Susan Liller 1180 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.