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Sherried Lentil Salad





Yields
Makes 6 servings

Notes: You can also use Eston, Le Puy, or Pardina lentils.

 3 cups fat-skimmed chicken broth
 1 1/2 cups Beluga lentils (12 oz.; see notes), sorted and rinsed
 1 cup minced onion
 3/4 cup diced carrots
 1/2 cup diced celery
 1 1/2 teaspoons dried thyme
 1 cup dry sherry
 1 cup chopped drained canned peeled roasted red peppers
 1/3 cup thinly sliced green onions (including tops)
 1/4 cup extra-virgin olive oil
 2 tablespoons sherry vinegar or red wine vinegar
 2 quarts lightly packed salad mix (6 oz.), rinsed and crisped
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.

Step 2
2

Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.

Step 3
3

Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.

Step 4
4

Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 333Calories from Fat 27
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 112mg5%
Total Carbohydrate 43g15%

Dietary Fiber 8.1g33%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.