Veggie Lentil salad is also a #ThanksgivingRecipe that you can make ahead of time, so on the big day you can be out of the kitchen and enjoy friends and family. You can buy precooked lentils or make them ahead from dry lentils.
- 2.5 pounds fennel bulbs, stalks removed, cored, quartered and thinly sliced.
- 1 pound carrots, peeled and chopped
- 3 Tablespoons unsalted butter, melted
- 4 cups reduced-sodium chicken broth or our home made broth.
- 2 cups dried French green lentils, washed and rinsed
- 6 cloves garlic, minced
- 2 bay leaves
- 1/2 cup extra-virgin olive oil
- 3 Tablespoons country Dijon-style mustard
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon raw honey, warmed
- 2 cups loosely packed Italian parsley leaves, chopped
- 2 large shallots, finely chopped
- 6 large sage leaves, finely chopped
- Salt and Pepper
- Preheat oven to 425° F. In a shallow baking pan toss fennel and carrots with melted butter; season generously with salt and pepper. Roast 30 minutes, stirring occasionally, until tender.
- In a 4-quart pot combine chicken broth, lentils, garlic and bay leaves; bring to boiling. Reduce heat. Simmer uncovered, until tender, 20 to 25 minutes. Drain. Discard bay leaves. Stir in 1/2 teaspoon salt.
- In a large bowl whisk together olive oil, mustard, balsamic vinegar, and honey. Add lentils, parsley, shallots and sage; stir in caramelized vegetables. Top with additional parsley, if desired. Refrigerate for up to 4 days. Enjoy this veggie lentil salad cold or at room temperature.
You can substitute 6 cups purchased precooked lentils for the dry lentils.
Recipe from BHG.com November issue