Try this adaptation on an early recipe that has been enjoyed many times through the years. It's full of protein, fibre, and tastes amazing! Use the dressing on everything. Feeds about 6-8 as a side, or 4-5 hearty servings. Enjoy!
French Lentil & Vegetable Salad
(1) cup French lentils, soaked in cold water for 4-6 hours
(1) medium sweet potato, peeled and cubed
(1) large white onion, peeled and chopped
(1-2) tbsp olive oil, for roasting
(1/2) tsp salt, for roasting
(1) bunch of Lacinato kale
(1/2) bunch Italian parsley
(1/2) bunch fresh dill
(1/4) + cups Balsamic Soy Vinaigrette
Start by soaking the lentils, giving either overnight or the good part of the day to soak them (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches a full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.
While the lentils are cooking, heat the oven to 425 degrees and oil a flat baking tray. Toss the chopped sweet potato & onion in the oil and salt and lay flat on the baking tray. Bake at 425 degrees until golden, about 30 minutes all in, being sure to flip at the 15-minute mark to ensure evenness.
Once the cooking gets underway, thinly slice the kale and chop the herbs. While the lentils are still warm, toss them in a little of the dressing - this will mean the lentils get well coated in flavour before they cool - making them extra delicious. Once the veggies are done, remove from the oven and allow to cool. When all of the ingredients are at a comfy (read: room temp) temperature, toss everything together, adjusting the amount of dressing you use to taste.
Serve in a bowl or on a simple platter and for larger groups, I recommend doubling the recipe. The dressing recipe in the last post will make an ample amount of the dressing, which can also be used in any number of fantastic ways. Cut and toss the basil leaves on the top just before serving, as this will keep them green & fresh to the eyes.
3 Ingredient Soy Balsamic Dressing
(1) cup olive oil(1/2) cup balsamic vinegar
(3-4) tbsp soy sauce or tamari (or to taste)
Simply measure out your ingredients in a clean jar or container and stir with a fork or a whisk. You can also add the lid and give the whole jar a vigorous shake. This dressing is unexpectedly amazing and goes with everything: steamed veggies, pasta salad, beans & rice, you name it.
