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Don't want to fuss with dried cooking lentils from scratch? Seek out pre-cooked green lentils at the supermarket. Either method works wonderfully in this Caramelized Veggie Lentil Salad recipe.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
40 mins
roast:
30 mins
chill:
2 days
total:
2 days
Servings:
21
Yield:
10 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°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.

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  • 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.

Tips

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

165 calories; fat 7g; cholesterol 4mg; saturated fat 2g; carbohydrates 19g; mono fat 4g; poly fat 1g; insoluble fiber 8g; sugars 3g; protein 7g; vitamin a 4287.7IU; vitamin c 17.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 118.5mcg; sodium 316mg; potassium 556mg; calcium 60mg; iron 2.4mg.
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