Lentil Salad with Roasted Red Peppers
★★☆☆☆
Ingredients
- 2 1/2 cups chicken stock600 ml chicken stock
- 1 cup dried French lentils, rinsed240 ml dried French lentils, rinsed
- 1 tablespoon kosher salt, divided15 ml kosher salt, divided
- 3 tablespoons lemon juice45 ml lemon juice
- 1 tablespoon minced shallot15 ml minced shallot
- 1/8 teaspoon black pepper1 ml black pepper
- 5 tablespoons olive oil75 ml olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley30 ml finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill15 ml finely chopped fresh dill
- 1 tablespoon mustard seeds15 ml mustard seeds
- 1 bunch lacinato kale, stemmed and chopped (about 6 cups)1 bunch lacinato kale, stemmed and chopped (about 6 cups)
- 2/3 cup drained jarred roasted red bell peppers, coarsely chopped160 ml drained jarred roasted red bell peppers, coarsely chopped
- 4 ounces goat cheese, crumbled115 g goat cheese, crumbled
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.