Lentil Salad With Roasted Lemon Recipe

Name: Lentil Salad With Roasted Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Salad; 1 lemon; 1 tablespoon olive oil; salt and pepper to taste; 1 cup green lentils; 3 cups thinly chopped kale (any variety); 3/4 teaspoon dried tarragon; 3/4 teaspoon dried parsely; 2 small shallots; 1 avocado, sliced; Lemon-Tahini Dressing; 1/8 cup tahini; juice of half a lemon; 1 clove garlic, pressed in a garlic press; 1 tablespoon white wine vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon agave nectar (or maple syrup); 4 tablespoons olive oil; 1 pinch coarse salt; pepper to taste; 4-6 tablespoons water, according to desired consistency

Servings: persons

The Salad
1 lemon
1 tablespoon olive oil
salt and pepper to taste
1 cup green lentils
3 cups thinly chopped kale (any variety)
3/4 teaspoon dried tarragon
3/4 teaspoon dried parsely
2 small shallots
1 avocado, sliced
Lemon-Tahini Dressing
1/8 cup tahini
juice of half a lemon
1 clove garlic, pressed in a garlic press
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon agave nectar (or maple syrup)
4 tablespoons olive oil
1 pinch coarse salt
pepper to taste
4-6 tablespoons water, according to desired consistency

1
Preheat oven to 425 degrees F.
2
Rinse lentils and bring to a boil in 2 1/4 cups salted water. Reduce heat and cook until tender. About 20min. Remove from heat and stir in tarragon and parsley.
3
Cut lemon into slices about 1/2 cm in diameter. Toss slices in a bowl with 1 tbls olive oil. Lay slices evenly on a parchment-lined baking sheet and season with salt and pepper. Pop into oven for approximately 10 min. This can vary by a couple of minutes depending on how thick your slices are.
4
While lemon is roasting, add all dressing ingredients except the water to a small bowl and mix vigorously with a fork. Continue stirring and mix in the water 1 tbls at a time until desired consistency is reached (I prefer a thinner dressing). Set aside.
5
Remove lemon slices from oven as soon as they start to caramelize. They burn very easily, so keep a watchful eye on them.
6
Add the chopped shallots and kale to a large bowl and top with a generous amount of dressing. Mix well and set aside for a few minutes to allow kale and shallots to soften.
7
Make sure your lentils have cooled and add them to the bowl. You get to decide if you want your salad to be more heavy on the kale or the lentils, and add the lentils accordingly. I tend to use about 2/3 the yield of cooked lentils. Add more dressing and stir until evenly coated.
8
Top the kale and lentil mixture with avocado and roasted lemon to serve.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: The Salad, 1 lemon, 1 tablespoon olive oil, salt and pepper to taste, and more.

Yes, Lentil Salad With Roasted Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil Salad With Roasted Lemon

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