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Lilly’s Table

 
 
© Lillys-Table.com Photo of Harvest Lentil Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Harvest Lentil Salad

 

Toss the harvest with lentils into this hearty salad that serves as a beautiful side or the star attraction. The caviar shaped lentils are ideal for this salad but french or green lentils can substitute instead. Apple Cider Vinegar is my favorite for this dish, but balsamic could give it an Italian feel.

Ingredients

  • 1 onion, finely chopped
  • 1 cup lentil, beluga, french or green lentils
  • 1 cup carrot, peeled and finely chopped, or sweet potatoes or squash
  • 3 cups water, or unsalted broth
  • 1½ teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ¼ cup extra-virgin olive oil
  • 1 apple, cored and finely chopped
  • ¼ cup sage, washed and finely chopped, or thyme or parsley

Serving Size: 4 People

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Preparation Instructions

Place the onions, lentils, and chopped carrots (or squash/sweet potatoes) in a pot covered with the water and a lid. Bring up to a boil and then reduce to a simmer for about 40-50 minutes until tender to the bite. Once the lentils are nearly done, add half of the salt. If there is extra water, increase the heat to boil it off quickly or strain off the liquid using a wire mesh strainer.

In a large separate bowl, whisk together the vinegar and honey. Slowly drizzle in the olive oil while whisking rapidly. Add the remaining salt. Fold the cooked lentils into the dressing and then add the apples and fresh herbs. Serve warm or cool and serve chilled.