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Lilly’s Table

 
 
Balsamic Strawberry & Asparagus Salad
© Lillys-Table.com Photo of Strawberry-Almond Lentils
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

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

Spring

Strawberry-Almond Lentils

from Strawberry Balsamic, Asparagus & Lentil Salad, the Week of June 15, 2014.
View the previous recipe for this meal.

Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.

Ingredients

  • 1 cup lentil
  • 1 cup almond, raw & whole
  • 1½ cup strawberries
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey, optional or agave
  • 5 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 stalks celery, or other fresh veggie
  • 4 green onions, finely minced

Serving Size: 4 People

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Preparation Instructions

Rinse and pick through the lentils. Bring the lentils up to a boil with at least three times the amount of water. Depending on the size of the lentil (tiny red are faster than the larger brown variety) boil for 15-45 minutes. When the lentil is tender to the bite it is done. Try not to over cook since this is essentially a salad and you don’t want it to be mushy.

Roughly chop the whole almonds into bits and pieces. Spread on a baking sheet and toast at 375 for about 5-10 minutes. Watch them carefully and stir periodically. They can go from raw to burnt very quickly.

Next, wash the strawberries and chop into small pieces. Mince the celery or any other veggies such as carrots or baby greens.

Whisk together the vinegar and honey. Slowly whisk in the olive oil in a steady stream to emulsify. Add the lentils to the dressing as soon as possible to marinate slightly. Season with salt and pepper to taste.

Gently toss the lentils with the minced toasted almonds, strawberries, celery and green onions.

Serve warm or cooled as a salad.