Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Start by roasting the vegetables and cooking the lentils.
2. While those cook, chop the greens and make the two salad dressings.
3. Toss the lentils and roasted vegetables as soon as they are hot with the dressing. Serve hot or cool.
4. Toss the spinach in its lemony dressing just prior to serving. If you want extra protein sprinkle with your favorite nuts or cheese.
Roasted roots, wilted greens and hearty lentils are tossed together, perfect served warm or cool as a salad. Any lentils will do but the photo is taken with green French lentils.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
