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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can also use Eston, Le Puy, or Pardina lentils. Ingredients:
3 cups fat-skimmed chicken broth |
1 1/2 cups beluga lentils (12 oz.; see notes), sorted and rinsed |
1 cup minced onion |
3/4 cup diced carrots |
1/2 cup diced celery |
1 1/2 teaspoons dried thyme |
1 cup dry sherry |
1 cup chopped drained canned peeled roasted red peppers |
1/3 cup thinly sliced green onions (including tops) |
1/4 cup extra-virgin olive oil |
2 tablespoons sherry vinegar or red wine vinegar |
2 quarts lightly packed salad mix (6 oz.), rinsed and crisped |
salt and pepper |
Directions:
1. In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.
2. Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.
3. Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.
4. Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.
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