Lentil Salad with Roasted Red Peppers
★★☆☆☆
Ingredients
- 2 1/2 cups chicken stock (591 ml)
- 1 cup dried French lentils, rinsed (237 ml)
- 1 tablespoon kosher salt, divided (14.8 ml)
- 3 tablespoons lemon juice (44.4 ml)
- 1 tablespoon minced shallot (14.8 ml)
- 1/8 teaspoon black pepper (0.6 ml)
- 5 tablespoons olive oil (73.9 ml)
- 2 tablespoons finely chopped fresh flat-leaf parsley (29.6 ml)
- 1 tablespoon finely chopped fresh dill (14.8 ml)
- 1 tablespoon mustard seeds (14.8 ml)
- 1 bunch lacinato kale, stemmed and chopped (about 6 cups)
- 2/3 cup drained jarred roasted red bell peppers, coarsely chopped (158 ml)
- 4 ounces goat cheese, crumbled (113 g)
Instructions
- Bring stock, lentils, and 2 tsp salt to a boil. Reduce to medium-low, cover, simmer until tender, about 25 minutes.
- Meanwhile, whisk lemon juice, shallot, pepper, and 1 tsp salt. Slowly whisk in olive oil. Stir in parsley and dill.
- Toast mustard seeds in dry skillet until they pop, 1-2 minutes. Stir into lentils. Add kale, stir until wilted. Drain.
- Transfer to bowl, stir in 1/4 cup vinaigrette. Top with roasted peppers and goat cheese, drizzle with remaining vinaigrette.
Wine Pairing: Light White (Sauvignon Blanc) — Matches tangy goat cheese and lemon.