Apparently for no reason whatsoever, I have spent most of my life thinking that I don’t really like lentils. I’ve literally eaten one lentil dish ever that I really liked. And I only ever had it one time. But for some other unknown reason, I recently decided I need to make some. So based on some random memory of a dish I saw somewhere, I put this salad together, and guess what… it’s so unbelievably delicious I could bathe in it. Okay, that’s weird. But I could eat it every day, easily.
On top of its wonderful taste, it’s also super healthy and hearty, so absurdly simple to make, and pretty! And my kid gobbled it up! For real! Must be magic. Don’t you want some? Here you go.
WHAT YOU NEED
* 2 large carrots, peeled and cut into chunks
* 1 small red onion, chopped
* 2 medium sweet potatoes, cut into small chunks
* olive oil
* ground black peppwr
* 1 1/2C lentils (uncooked)
* 3oz crumbled feta cheese
* a few handfuls arugula
* balsamic vinegar
WHAT TO DO
Preheat the oven to 400F.
Add the chopped carrots, red onion, and sweet potatoes to a baking sheet. Drizzle generously with olive oil (about 2 tablespoons or so). Season to taste with salt and black pepper. Roast for 30 minutes.
While the root veggies are in the oven, add the lentils to a pot and bring to a boil. Cook until the lentils are tender but don’t let them get mushy. Drain and pour onto a serving dish.
Too the cooked lentils with the roasted vegetables. Add the crumbled feta and arugula, another drizzle of olive oil, and about 2-3 tablespoons of balsamic vinegar. Mix carefully to combine. Serve warm or allow to cool completely.
This salad is a great side dish or, portioned correctly, a meal on its own. But I topped mine with a piece of chicken schnitzel and it. was. perfect.
Let me know what you think. Did I turn you into a lentil fan, too??