Double lentil salad
Discover the delightful flavors of our double lentil salad. Packed with nutritious ingredients and zesty dressing, this culinary creation is a must-try for any salad enthusiast!
Ingredients:
- 1 cup gorgeous globular bright orange lentils (more formally called "football lentils")
- 1 cup Puy lentils
- 2 bay leaves, fresh if you've got
- 1/2 bunch garlic ramps
- 2 carrots, well scrubbed
- 1 white onion
- 2 teaspoons berbere spice mix
- 1 teaspoon salt
- black pepper
- 4 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
Instructions:
- Cook the two varieties of lentils in separate pots with a bay leaf in each until they are fully cooked but not mushy.
- While the lentils are cooking, make the vinaigrette in a large bowl by whisking together the olive oil, wine vinegar, and berbere spice until well combined. Let it sit to develop the flavors.
- Cut the garlic ramps and white onion into medium-sized pieces and add them to the vinaigrette. Scrub and chop the carrots into similar sizes, then put them in a small bowl and pour boiling water over them to slightly soften.
- Once the lentils are cooked, add them and the softened carrots to the vinaigrette while still hot. Mix everything together until well combined. Season with salt and pepper to taste. Serve this salad warm or at room temperature. Enjoy your meal!
Summary:
- Calories: 1966 kcal
- Fat: 59 g
- Protein: 99 g
- Carbs: 275 g
- Potassium: 3392 mg
- Magnesium: 230 mg