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Lilly’s Table

 
 

© Lillys-Table.com Photo of Chopped Vegetables & Lentils
  • 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

Chopped Vegetables & Lentils

from Chopped Lentil Salad with Grilled Artichokes and Avocado Cream, the Week of April 23, 2017.
View the previous recipe for this meal.

Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.

Ingredients

  • 1 cup lentil, french or green, or your favorite
  • 1 head broccoli, small, or cauliflower
  • 3 leaves chard
  • 1 beet, small
  • 3 radishes, or more to taste
  • 1 fennel bulb
  • 1 carrot, or more to taste
  • ¼ cup fresh herbs, finely minced
  • 1 teaspoon salt, more or less to taste
  • ¼ teaspoon black pepper, more or less to taste
  • 1 tablespoon balsamic vinegar, or more
  • 3 tablespoons extra-virgin olive oil
  • ½ cup feta cheese, crumbled on the side, optional
  • ½ cup walnuts, crumbled on the side, optional

Serving Size: 4 People



 

Preparation Instructions

Place the lentils in a large pot of water. Bring up to a boil over high heat and then reduce to a simmer. Watch them, stirring and tasting occasionally. You want the lentils to have a nice bite, but remain firm and not falling apart.

Meanwhile, mince and chop up the remaining vegetables, tossing in a large bowl together as soon as they are done. Mince the broccoli, including all but the very tips of the stems.

Cut off the chard stems and slice off the rough tips. Cut the stems into thin strips. Stack up and finely mince across.

Trim the beets and peel. Trim the radishes and fennel, too. Cut these round-ish vegetables into thin round slices. Stack up the slices and cut into strips. Finely mince these strips into a small dice.

Dice the carrot similarly but cut into long thin strips to start and then again into a dice.

Strain and cool the lentils under running water. Toss with the minced vegetables and fresh herbs. Drizzle on the oil, vinegar, salt and pepper adding more as needed to taste.

Serve with the chopped nuts and cheese on the side.