This salad starts simply but can be dressed up or down as your mood dictates. The plain vinaigrette allows the earthy taste of the lentils and goat cheese to shine through, but a red wine vinaigrette or Italian dressing would complement the food nicely. Use feta, instead of goat cheese, or leave it off entirely for a light starter.
Serves 2 - 4 as appetizer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 2 - 4 servings
- 1/3 c. "Berglinsen" lentils or Beluga lentils
- 2 - 3 carrots
- 1/4 c. orange juice
- 2 stalks of celery
- 2 stalks smooth parsley
- 2 T. chopped red onion (optional)
- 2 oz. radicchio (1/2 small head)
- 2 - 3 T. vegetable oil
- 1 T. white wine vinegar
- Sugar to taste
- Salt and pepper to taste
- 1 - 2 oz. goat cheese (optional)
Rinse the lentils, then cover them with water one half inch deep in a pan. Bring to a boil and simmer until lentils are soft, but hold their shape - 25 to 30 minutes. Allow to cool to warm.
While the lentils are cooking, clean the vegetables. Peel and slice the carrot into thin rounds. Place the carrots in a pan with the orange juice and simmer until they are al dente, about 7 minutes. Alternatively, you can steam the carrots in the microwave in a bowl without the orange juice, about 5 minutes.
Slice the celery and chop the parsley and onions. Separate the radicchio leaves and tear or cut them into bite - sized pieces.
Drain the carrots and mix a vinaigrette from 2 tablespoons of the orange juice, white wine vinegar, a pinch of sugar, some freshly ground pepper and a pinch of salt. Whisk in the vegetable oil (canola or olive oils are good choices) until a creamy emulsion is achieved. Stir in chopped parsley.
Place all the vegetables in a bowl and toss with the vinaigrette.
Drain and give the lentils a short rinse.
Arrange the vegetables on plates. Sprinkle the lentils on top and top with goat cheese, if desired.
Serve with a slice of crusty baguette.
See more lentil salad recipes: