This easy-to-prepare lentil salad works nicely as a main salad or side dish. It’s GAPS and SCD-legal.
Serves: 8
Prep time: 10 minutes
Cook time: 45 minutes
Source: Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking
Ingredients
For the vinaigrette:
- 2 large lemons, freshly squeezed and zested
- 1 tablespoon fresh rosemary (minced)
- 2 pinches sea salt
- 1/2 cup extra-virgin olive oil
For the lentils:
- 3 cups carrots (peeled and coarsely chopped)
- 1 bunch asparagus
- 2 large shallots (cut lengthwise into thin wedges)
- 2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste) - freshly ground black pepper (to taste)
- 1-1/2 cup French lentils (small greenish/black)
- 1 bay leaf
- 1 clove garlic (crushed flat but left whole)
Directions
For the vinaigrette:
In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.
For the lentils:
Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.
Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.
Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.
See Also
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