More Great Recipes: Salad

Roasted Tomato, Onion and Lentil Salad


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Serves | Prep Time | Cook Time

Ingredients

2 cups Lentilles vertes du Puy
4 large tomatoes
2 onions, peeled, root trimmed; cut the onions in 6 wedges
olive oil
6 oz. baby spinach
6 oz. cheese, (use comte, feta, mozzarella, whatever cheese you may like)
For the vinaigrette:
handful of cilantro
1 teaspoon Dijon mustard
olive oil
juice of 1 small lemon
sea salt and freshly ground pepper


Preheat the oven to 400F. Lightly film a baking sheet with olive oil.


Cook the lentils: Place them in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer 20-40 minutes or until the lentils are tender.


Cut the tomatoes in half. Place the cut onions and tomatoes on the baking sheet and drizzle with olive oil, making sure to coat each onion and tomato. Place in oven and roast for 30 minutes, turning the onions over after 15 minutes.


Drain the lentils. Place in a bowl, drizzle with some olive oil and toss in the spinach. The spinach will wilt somewhat. Sprinkle the top of the salad with the cheese.


For the vinaigrette: Place the cilantro in a food processor, add the pan juices from the roasted tomato/onions. Add the mustard and about 5 tablespoons of olive oil and the lemon juice and puree. Taste and adjust seasoning.


To serve, place the roasted tomatoes and onions in the bowl. Pour over the vinaigrette and using your hands, toss gently to coat.


Pairs Well With


Notes

A dash of local for every season
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