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Mediterranean Lentil Salad
Fresh sumac and lemon vinaigrette give this hearty lentils dish its bright flavor.
Ingredients
- For the Lentils:
- 1 Tablespoon extra virgin olive oil
- ½ (100 g) onion, diced
- 1 garlic clove, chopped
- 2 cups (400 g) lentils
- 1 dried bay leaf
- 3 cups (720 ml) vegetable stock
- For the Dressing:
- 1 lemon, peeled
- 1 garlic clove
- 1 Tablespoon pomegranate molasses
- 1 Tablespoon ground dried sumac
- 3 sprigs fresh oregano, leaves only
- ½ cup (120 ml) extra virgin olive oil
- Garnish:
- ½ bunch Italian flat leaf parsley, leaves only, chopped
- 2 (100 g) roma tomatoes, diced
- ½ cup pomegranate arils
Directions
- For the Lentils: Heat a small stock pot over medium heat and add olive oil, onion and garlic and sweat until translucent. Add the lentils, bay leaf, and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 minutes or until the lentils are just tender. Strain excess liquid from the lentils and allow to cool.
- For the Dressing: Place all ingredients into the Vitamix container in the order listed and secure the lid. Run the Spice Grinding Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, or until desired consistency is reached.
- To serve: In a serving bowl toss the lentils, dressing, and garnish together.
Chef's Notes
- Adding a pop of pomegranate arils gives this vinaigrette its a bright flavor and acidity.
- To finish the salad and make the crispy onions, heat 1/4 cup olive oil over medium-high heat. Once hot, drop a few of the shallots in to the oil to crisp, then repeat with the rest of the shallots. Adding a crispy texture to the top of this salad gives a contrast that complements the dish.
- This salad has the perfect blend of healthy fats, fiber, and protein, three ingredients that work together to keep you feeling full and satisfied. And speaking of protein, this salad boasts 13 grams of plant protein per serving! Lentils are also an excellent source of a number of nutrients including folate, potassium, and iron.
Ingredients
- For the Lentils:
- 1 Tablespoon extra virgin olive oil
- ½ (100 g) onion, diced
- 1 garlic clove, chopped
- 2 cups (400 g) lentils
- 1 dried bay leaf
- 3 cups (720 ml) vegetable stock
- For the Dressing:
- 1 lemon, peeled
- 1 garlic clove
- 1 Tablespoon pomegranate molasses
- 1 Tablespoon ground dried sumac
- 3 sprigs fresh oregano, leaves only
- ½ cup (120 ml) extra virgin olive oil
- Garnish:
- ½ bunch Italian flat leaf parsley, leaves only, chopped
- 2 (100 g) roma tomatoes, diced
- ½ cup pomegranate arils
Directions
- For the Lentils: Heat a small stock pot over medium heat and add olive oil, onion and garlic and sweat until translucent. Add the lentils, bay leaf, and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 minutes or until the lentils are just tender. Strain excess liquid from the lentils and allow to cool.
- For the Dressing: Place all ingredients into the Vitamix container in the order listed and secure the lid. Run the Spice Grinding Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, or until desired consistency is reached.
- To serve: In a serving bowl toss the lentils, dressing, and garnish together.
Chef's Notes
- Adding a pop of pomegranate arils gives this vinaigrette its a bright flavor and acidity.
- To finish the salad and make the crispy onions, heat 1/4 cup olive oil over medium-high heat. Once hot, drop a few of the shallots in to the oil to crisp, then repeat with the rest of the shallots. Adding a crispy texture to the top of this salad gives a contrast that complements the dish.
- This salad has the perfect blend of healthy fats, fiber, and protein, three ingredients that work together to keep you feeling full and satisfied. And speaking of protein, this salad boasts 13 grams of plant protein per serving! Lentils are also an excellent source of a number of nutrients including folate, potassium, and iron.
Ingredients
- For the Lentils:
- 1 Tablespoon extra virgin olive oil
- ½ (100 g) onion, diced
- 1 garlic clove, chopped
- 2 cups (400 g) lentils
- 1 dried bay leaf
- 3 cups (720 ml) vegetable stock
- For the Dressing:
- 1 lemon, peeled
- 1 garlic clove
- 1 Tablespoon pomegranate molasses
- 1 Tablespoon ground dried sumac
- 3 sprigs fresh oregano, leaves only
- ½ cup (120 ml) extra virgin olive oil
- Garnish:
- ½ bunch Italian flat leaf parsley, leaves only, chopped
- 2 (100 g) roma tomatoes, diced
- ½ cup pomegranate arils
Directions
- For the Lentils: Heat a small stock pot over medium heat and add olive oil, onion and garlic and sweat until translucent. Add the lentils, bay leaf, and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 minutes or until the lentils are just tender. Strain excess liquid from the lentils and allow to cool.
- For the Dressing: Place all ingredients into the Vitamix container in the order listed and secure the lid. Run the Spice Grinding Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, or until desired consistency is reached.
- To serve: In a serving bowl toss the lentils, dressing, and garnish together.
Chef's Notes
- Adding a pop of pomegranate arils gives this vinaigrette its a bright flavor and acidity.
- To finish the salad and make the crispy onions, heat 1/4 cup olive oil over medium-high heat. Once hot, drop a few of the shallots in to the oil to crisp, then repeat with the rest of the shallots. Adding a crispy texture to the top of this salad gives a contrast that complements the dish.
- This salad has the perfect blend of healthy fats, fiber, and protein, three ingredients that work together to keep you feeling full and satisfied. And speaking of protein, this salad boasts 13 grams of plant protein per serving! Lentils are also an excellent source of a number of nutrients including folate, potassium, and iron.