Du Puy Lentil Salad with Lemon Vinaigrette
55 minutes |
Servings:
4 |
Prep:
15 minutes |
Cook:
40 minutes
Du Puy Lentil Salad with Lemon Vinaigrette
55 minutes
Servings:
4
Prep:
15 minutes
Cook:
40 minutes
Du Puy Lentil Salad with Lemon Vinaigrette
55 minutes
Servings:
4
Prep:
15 minutes
Cook:
40 minutes
Ingredients
Ingredients
Du Puy Lentils
- 2 cups Du Puy lentils (500 mL)
- 1 garlic clove, minced (1)
- 1 shallot, minced (1)
- 5 cups no salt added vegetable stock (1.25 L)
Preserved Lemon Dressing
- 2/3 cup canola oil (150 mL)
- 1 Tbsp minced preserved lemons (15 mL)* see below for substitution
- 1 Tbsp honey (15 mL)
- 1 Tbsp fresh lemon juice (15 mL)
- 2 tsp fresh chives, minced (10 mL)
- 1/2 tsp hot chilli flakes (2 mL)
- *Use in place of preserved lemons: 2 Tbsp lemon zest (30 mL) and 2 Tbsp lemon juice (30 mL)
Salad
- 1/2 cup walnut pieces, toasted (125 mL)
- 2 Tbsp sesame seeds, toasted (30 mL)
- 1/2 cup fresh cilantro leaves (125 mL)
- 4 oz goat’s milk feta, crumbled (120 g)
Method
Du Puy Lentils
- Rinse and drain lentils.
- In a large pot, add lentils, garlic and shallot and top with enough low-sodium vegetable stock to cover by 2-inches (5 cm). Cover pot and bring to a boil; reduce to a simmer and cook for about 25 minutes or until lentils are softened buy still al dente.
- Drain any excess liquid and let lentils cool.
Preserved Lemon Dressing
- Combine all ingredients in a glass jar with a re-sealable lid. Shake vigorously to mix and season with salt and pepper to taste.
Salad
- Combine reserved Lentils with Salad ingredients and toss to combine. Portion onto 4 plates and drizzle with 2 Tbsp (30 mL) of Dressing before serving.