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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 roasted-vegetables-salad-lentils-med108164.jpg
Ingredients Ingredient Checklist 1/2 cup dried green lentils 2 garlic cloves, thinly sliced Coarse salt and ground pepper 3 cups roasted vegetables (reserved from Pork Loin with Carrots, Fennel, and Lemons) 8 cups arugula, trimmed 4 ounces fresh goat cheese, crumbled (1 cup) 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil
Cook’s Notes You can wash and trim the arugula up to 4 days in advance. The lentils can also be prepared in advance and stored in their cooking liquid in an airtight container up to 5 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 roasted-vegetables-salad-lentils-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
roasted-vegetables-salad-lentils-med108164.jpg
roasted-vegetables-salad-lentils-med108164.jpg
Ingredients
Ingredients
- 1/2 cup dried green lentils 2 garlic cloves, thinly sliced Coarse salt and ground pepper 3 cups roasted vegetables (reserved from Pork Loin with Carrots, Fennel, and Lemons) 8 cups arugula, trimmed 4 ounces fresh goat cheese, crumbled (1 cup) 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil
Directions
In a medium saucepan, bring lentils, garlic, and 2 cups water to a boil over high. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper and let cool.
Preheat oven to 350 degrees. Arrange roasted vegetables in a single layer on a rimmed baking sheet and bake until warmed through, 8 to 10 minutes.
Arrange arugula on a platter and top with vegetables, lentils, and cheese. Drizzle with vinegar and oil and season with salt and pepper.
Cook’s Notes You can wash and trim the arugula up to 4 days in advance. The lentils can also be prepared in advance and stored in their cooking liquid in an airtight container up to 5 days.
Cook’s Notes
You can wash and trim the arugula up to 4 days in advance. The lentils can also be prepared in advance and stored in their cooking liquid in an airtight container up to 5 days.
Reviews
Add Rating & Review 14 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
Reviews
Add Rating & Review 14 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
14 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
14 Ratings 5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 5 2 star values: 7 1 star values: 0
All Reviews for Roasted Vegetable Salad with Lentils
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Vegetable Salad with Lentils
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
