Warm Italian Lentil Veggie Salad

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An excellent winter salad, that will help you fight your winter blues!  This recipe is healthy and filling and a total no fuss meal prep! Another great aspect of using lentils is that you can throw in any vegetables you prefer to make it rich, colourful and tasty to your liking!

Our warm Italian lentil veggie salad uses the fantastic winter vegetables of turnips and puntarelle.  Puntarelle is an appealing bitter and crunchy winter salad made from a particular variety of chicory that grows in the countryside of Rome.  It add a powerful green freshness like no other winter veggie!  If you can’t find puntarelle another great substitute is curly endive or radicchio.

Difficulty : Easy      Prep Time : 5 minutes       Cook Time : 15 minutes

INGREDIENTS

1 can of Lentils 

2 Carrots

1 Onion

1 Turnip

1 Puntarelle

1 Tomato

Pine nuts

2 eggs

Dijon Mustard

Olive Oil

Salt / Pepper

Lemon / Grapefruit Juice

Spinach leaves

INSTRUCTIONS

  1. In a bowl, whisk together lemon juice ( or grapefruit juice), Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
  2. In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
  3. Meanwhile, heat 2 tablespoons of olive oil  in a large skillet over medium heat. Add diced carrots, onion, and turnip slices. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in puntarelle stems and continue cooking until tender, then once a little tender add in the puntarelle leaves, cook until collapse and become tender, 3 to 4 minutes.  Finally add in half of the pine nuts and one chopped tomato to the veggie skillet and cook down for another 2 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Add a sprinkle of pine nuts and spinach leaves. Serve warm, with one poached or hard boiled egg per serving.

 

 

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