I LOVE lentils! I tried this salad and I think it’s delicious. It’s from the April 2013 issue of Good Housekeeping.
Yields: 4 main-dish servings
Total Time: 40 min
Prep Time: 30 min
Oven Temp: 450
2 cup(s) dried green lentils, picked through
1 bunch(es) (1 pound) asparagus, trimmed and cut into 1-inch lengths
1 small red pepper, chopped
1 small red onion, chopped
4 tablespoon(s) extra-virgin olive oil
3/4 teaspoon(s) ground cumin
1/4 cup(s) (from 3 limes) fresh lime juice
1/3 cup(s) finely chopped fresh mint leaves
6 cup(s) mixed greens
2 ounce(s) soft goat cheese, crumbled
Preheat oven to 450 degrees F.
In 4-quart covered saucepan, heat 6 cups water to boiling on high. Stir in lentils. Reduce heat to maintain simmer. Simmer, covered, 25 to 30 minutes or until tender, stirring occasionally. Drain well.
Meanwhile, in large jelly-roll pan, toss asparagus, red pepper, and onion with 1 tablespoon oil, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Roast 18 to 20 minutes or until tender, stirring halfway through.
In large bowl, whisk together lime juice, mint, remaining 3 tablespoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Add hot lentils and vegetables to dressing; toss until well coated. Divide greens among serving plates. Top with lentil mixture and goat cheese.