AuthoradminThis healthy lentil salad is great for healthy lunches, picnics and potlucks.
1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1
Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.
2
Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/
Notes
3
I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.
CategoryCourses, Lunch, Main Ingredients, Occasions, Picnic, Potluck, SaladCuisineAmerican, Healthy, MediterraneanCooking MethodBaking, Boiling
Ingredients
1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Directions
1
Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.
2
Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/
Notes
3
I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.
