supernatural salad – black lentils with roasted broccoli
If your weekend schedule isn’t already filled with summer parties, picnics, and BBQs – I’m sure it will be soon. Menus can sometimes be hamburger and hot dog heavy – and vegetarian, vegan or just generally health conscious folks worry there might be little to nothing for them to eat. My advice? Bring something to share!
This protein packed vegetable salad will be a go-to recipe to make ahead for weekday lunches and will be a hit at any summer soiree. It is a perfect ‘flexitarian’ option that will be appreciated by plant-based eaters and carnivores alike.
I like using black lentils – which you can find at Whole Foods or other natural food stores. If you can’t find them, use French or brown lentils. They have a good ‘bite’ that hold up well during cooking and will add toothsome texture to the salad.
Black Lentil Salad with Roasted Broccoli + Peppers
1 cup black lentils
3-4 cups broccoli, cut into florets
½ cup roasted red peppers (fresh or from jar), chopped
1 cup baby spinach
½ cup fresh basil, chopped
¼ cup red vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup olive oil olive oil + 1 tablespoon for broccoli
sea salt + pepper to taste
Preheat oven to 400.
Add lentils to a medium sauce pot with 5 cups of water. Bring to a boil, reduce to a simmer, and let cook for 18-20 minutes.
Line a large baking sheet with parchment paper. Arrange broccoli in an even layer. Drizzle olive oil over broccoli and add a pinch sea salt. Roast for 8-10 minutes, until broccoli is bright green, tender, but still crisp.
Whisk together vinegar, garlic, mustard and a pinch of salt in a small bowl. Stream in olive oil; whisk.
When lentils are done, drain in a colader. Add to a large bowl; toss with dressing. Add in broccoli, peppers, and spinach. Season to taste with salt and pepper.
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