When it comes to creating a meal that’s both nutritious and satisfying, a warm lentil salad can be a go-to option for many families. Lentils are an affordable pantry staple that packs a punch in terms of nutrition and versatility.
Discovering the Magic of Lentils
Having grown up eating lentils, I cherish their versatility. This warm lentil salad, with roasted veggies and a creamy dressing, highlights their delicious and nutritious qualities.
Lentils come in various types, but for this recipe, I prefer using black lentils or brown lentils. They hold their shape well during cooking and provide a satisfying texture in salads. If you’re new to cooking with lentils, don’t worry – they’re incredibly user-friendly.
The Joy of Warm Salads
Warm salads are a delightful twist on traditional cold salads. They combine the freshness of salad greens with the comforting warmth of cooked ingredients, making them perfect for any season. A warm lentil salad is especially great because it can be enjoyed at room temperature, making it an excellent choice for a family meal or a potluck dish.
Preparing the Ingredients
One of the keys to a successful warm lentil salad is using fresh, flavourful ingredients. For this recipe, I love incorporating roasted vegetables such as eggplant, zucchini, and red pepper. Roasting vegetables brings out their natural sweetness and adds a depth of flavour to the salad. You can easily find these vegetables at your local whole foods market or grocery store.
Start by heating a large skillet over medium-high heat and adding a few tablespoons of olive oil. Toss in the diced eggplant and zucchini and cook for about 5-7 minutes until they start to soften. Add the red pepper and continue cooking until all the vegetables are tender and slightly caramelised.
Cooking the Lentils or Using a Can
For the lentils, you have two convenient options: cooking them from scratch or using a can of lentils. If you prefer the taste and texture of freshly cooked lentils, follow these steps:
- Cooking the Lentils:
- In a medium saucepan, bring chicken broth or vegetable broth to a boil.
- Add the lentils, reduce the heat to medium, and let them simmer until they are tender but not mushy. This usually takes around 20-25 minutes.
- Once the lentils are cooked, drain any excess liquid and set them aside to cool slightly.
- Using a Can of Lentils:
- If you’re short on time or prefer a quicker option, a can of lentils is an excellent swap. Simply rinse and drain the lentils before adding them to your salad.
Bringing It All Together
Now comes the fun part – assembling the salad. In a large bowl, combine the warm lentils with the roasted vegetables. This combination creates a hearty and satisfying base for the salad. To add a burst of flavour, I like to add fresh herbs and a pinch of salt. These simple additions elevate the dish and make it even more delicious.
For a touch of creaminess, crumble some goat cheese over the salad. Goat cheese has a tangy flavour that pairs beautifully with the earthy lentils and roasted vegetables. If you prefer a vegan recipe, you can swap the goat cheese for a creamy dressing made from tahini or avocado.
Adding Freshness and Texture
To balance the warmth of the lentils and vegetables, I like to add some fresh ingredients. Chopped kale, diced tomatoes, and spring onions bring a refreshing crunch to the salad. You can also toss in some corn kernels for a hint of sweetness. These additions not only enhance the flavor but also boost the nutritional value of the dish.
For a final touch, sprinkle some fresh parsley over the top. Parsley adds a bright, herbaceous note that complements the other flavours. If you have some herb-marinated feta on hand, it makes an excellent swap for goat cheese, adding an extra layer of flavour.
Serving and Storing
This warm lentil salad is versatile enough to be served as a main dish or a side. For a more substantial meal, you can serve it over a bed of wild arugula or mixed greens. The peppery arugula pairs wonderfully with the savory lentils and vegetables.
If you have leftovers, store them in an airtight container in the refrigerator. The salad can be enjoyed cold or gently reheated in a large saucepan over medium heat. This makes it perfect for meal prep – a nutritious option that’s ready to go whenever you need it.
A Personal Touch
I love making this salad when I have an abundance of vegetables that I want to use up before they go bad. The versatility of this dish is fantastic—you can easily swap in whatever vegetables you have on hand.
For this particular version, I used a mint salad dressing, which added a refreshing twist. However, I’ve also experimented with various other dressings, and each one was delicious in its own way.
If you’re looking for a simple and creamy salad dressing, you can mix balsamic vinegar, lemon juice, Dijon mustard, lemon zest, fresh dill, olive oil, and a pinch of salt and pepper. This combination creates a rich and flavourful dressing that complements the warm lentil salad beautifully.
A Recipe for All Seasons
Whether you’re looking for a hearty winter salad or a light summer meal, this warm lentil salad fits the bill. The combination of warm lentils, roasted vegetables, and fresh ingredients creates a dish that’s satisfying, nutritious, and full of flavour. It’s one of those favourite recipes that you’ll want to make again and again.
Final Thoughts
Incorporating lentils into your diet is a simple yet impactful way to boost your nutrition. They’re high in protein, fiber, and essential nutrients, making them a powerhouse ingredient for any meal. This warm lentil salad is just one example of how versatile and delicious lentils can be.
So next time you’re at the grocery store, grab a can of lentils or a bag of dry lentils and try this recipe. Your taste buds and your family will thank you!
Mediterranean-Style Warm Lentil Salad With Goat Cheese
Description
This warm lentil salad is a vibrant and satisfying dish that effortlessly blends hearty lentils with roasted vegetables and fresh, crunchy greens. The combination of warm, tender lentils and caramelised roasted vegetables creates a comforting base, while the addition of goat cheese adds a rich, creamy touch.
With a burst of garlic, a hint of fresh parsley, and a splash of your favourite creamy dressing, this salad is both nutritious and indulgent. Perfect as a main dish or a robust side, it offers a delightful mix of flavours and textures in every bite.
Enjoy it warm or at room temperature for a versatile and delicious meal.
Ingredients
Instructions
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Prepare the Ingredients:
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- Rinse and drain the lentils.
- Dice the eggplant, zucchini, and capsicums.
- Mince the garlic.
- Chop the kale, spring onions, and tomatoes.
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Cook the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook for 1-2 minutes until it starts to soften.
- Add the diced capsicums and cook for another 2-3 minutes.
- Add the zucchini and cook for a few more minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- If using frozen vegetable broth, create a small space in the middle of the skillet and drop it in. Otherwise, pour in 1/2 cup of vegetable or bone broth.
- Season with mixed spices, salt, and pepper. Let it simmer for 2-3 minutes.
- Turn off the heat and let the mixture cool down slightly.
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Assemble the Salad:
- In a large bowl, combine the kale, lentils, corn, spring onions, and tomatoes.
- Add the cooked vegetables from the skillet and mix well.
- Crumble goat cheese over the top.
- Pour mint salad dressing over the salad and toss to combine.
- Garnish with fresh coriander.
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Serve:
- Serve the salad warm or at room temperature.
