Description
This vegan marinated lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing.
Ingredients
Scale
- 1 cup green lentils
- 2 cups vegetable broth
- 2 medium garlic cloves, divided
- 1 bay leaf
- 3 tablespoons extra virgin olive oil, divided
- 6 small shallots (about 8 ounces), cut into 1/2-inch-thick rings* (see note below)
- 1 tablespoon balsamic vinegar
- Fine sea salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons drained capers, roughly chopped
- 2 tablespoons minced parsley
Instructions
- Place the lentils in a mesh strainer, pick through, and discard any stones/dirt. Then rinse under running water.
- Transfer lentils to a medium pot and add 2 cups broth, 1 halved garlic clove, and 1 bay leaf. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently for about 30 minutes. When most of the lentils are tender (it’s okay if a few still have a bite in the center), turn the heat off, and let stand covered for 10 minutes to continue steaming.
- Meanwhile, heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add the shallots and cook, resisting the urge to stir more than once or twice, until they’re deeply golden on both sides, 10 to 12 minutes. Then add 1 tablespoon of balsamic, quickly toss, and turn the heat off.
- Grate the remaining garlic clove on a microplane into a small bowl (or crush/finely mince it). Add 2 tablespoons each of oil and lemon juice.
- Drain off any remaining broth in the pot, discard the bay leaf, and transfer the lentils to a mixing bowl. Let stand for a few minutes until they stop steaming. Add the shallots, dressing, capers, and parsley. Stir gently to avoid breaking the lentils. Season to taste with salt and pepper. Serve warm.
Notes
Feel free to sub shallots with red onions instead. You’d probably need 2 small onions, cut into 1/2-inch-thick half-moons.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Fat: 11.1 g
- Carbohydrates: 38.7 g
- Fiber: 14.8 g
- Protein: 14 g
