Yesterday, I decided to cook the lentils, and then realized that while I had checked out the book, it was still on my desk. At work. So, I threw this little salad together, and when I checked the recipe this morning, it’s totally different,but it’s still really delicious and just as pretty.
Puy Lentil Salad with Caramelized Vegetables Printable recipe
1 pint grape tomatoes
1 small red onion
1/2 cup red bell pepper
12-15 Kalamata olives, pitted and roughly chopped
3 sprigs thyme
1-2 tablespoons olive oil
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced red or yellow bell pepper
1/4 cup diced red onion
Tangy Mustard Vinaigrette
1/2 cup Puy lentils
1 clove garlic
2 sprigs thyme
1/8 teaspoon salt
Prepare the caramelized vegetables:
Preheat oven to 375 degrees.
Line a large baking pan with parchment or spray with non-stick spray.
Combine grape tomatoes, sliced red onion, bell pepper, Kalamata olives, thyme sprigs and olive oil.
Roast until caramelized, about 40-45 minutes.
Remove from oven and allow to cool to room temperature.
Prepare the vinaigrette, toss with the raw salad and cooled caramelized vegetables, and set aside while you cook the lentils.
Prepare the lentils:
Rinse lentils and remove any debris.
In a 2 quart saucepan, combine lentils, garlic clove, thyme sprigs, and enough water to cover by 2 inches.
Bring to a boil, and then lower to a simmer.
Cook until tender, about 20-25 minutes.
Drain, remove clove and thyme, and combine with the other salad ingredients and serve.