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Recipe: Warm salad of lentils, roasted vegetables and fresh mozzarella

Squeeze fresh lemon juice into the salad of lentils, roasted vegetables and fresh mozzarella.
(Bob Chamberlin / Los Angeles Times)
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Total time: 55 minutes

Servings: 8

Note: When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken. Alternatively, roast 3 large peeled carrots (cut into chunks) and 3 peeled shallots, tossed with 1 tablespoon olive oil and a pinch each of salt and pepper, at 375 degrees until tender and golden, about 30 minutes.

2 cups French (du Puy) green lentils, rinsed

2 dried or fresh bay leaves

5 cloves garlic, crushed

Kosher salt

1 cup finely chopped roasted carrots

3 roasted shallots, finely chopped

6 tablespoons olive oil

3 tablespoons fresh orange juice

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

Freshly ground black pepper

1/2 cup roughly chopped flat-leaf parsley

1/4 cup thinly sliced oil-packed sun-dried tomatoes

1 (6-ounce) ball fresh mozzarella, chopped

1. Place the lentils, bay leaves, garlic, 8 cups of water and three-fourths teaspoon salt in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 20 to 25 minutes. Drain the lentils well, discarding the water, bay leaves and garlic. Transfer the hot lentils to a large bowl. Add the carrots and shallots.

2. In a small bowl, whisk together the oil, orange juice, vinegar, lemon juice, mustard, one-eighth teaspoon salt and a pinch of pepper, or to taste, then transfer to the bowl with the lentils and toss gently.

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3. Add the parsley, tomatoes and mozzarella and toss again gently, just to combine, then serve.

Each serving: 346 calories; 15 grams protein; 33 grams carbohydrates; 8 grams fiber; 18 grams fat; 5 grams saturated fat; 17 mg. cholesterol; 200 mg. sodium.

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