I made this salad for the first time today, making it up as I went along. A friend told me about making a dressing with oil, garlic, Parmesan cheese, lemon juice, salt and pepper. We love garlic so I used over half of a bulb in my dressing, but feel free to adjust how many cloves you used based on your preference. By rinsing the cooked lentils with cold water, it’s easy to prepare this salad a half hour before serving. If you would prefer it to be really cold you could make it several hours ahead and chill before serving. Not only is it healthy (although not low fat), it was delicious.
- 1-1/2 cups dried lentils, sorted and rinsed
- 2 cans chicken broth
- water, as needed
- 1 bay leaf
- 4 carrots, peeled and chopped
- 1/2 cup almonds, sliced or slivered
- 4 oz. jar artichoke hearts, chopped
- 1 cup olive oil
- salt to taste
- freshly ground pepper to taste
- 8 cloves garlic, minced
- 1/3 cup Parmesan cheese
- 1-1/2 Tbsp lemon juice
- 1/4 cup fresh parsley, chopped
Heat the chicken broth to boiling. Add bay leaf and lentils. Cook for 20 minutes or until lentils are just tender, adding water if needed. In a medium bowl, combine carrots, almonds, and artichoke hearts. In a jar, combine all dressing ingredients and mix well. Set aside. When lentils are cooked, drain and rinse with cold water. Remove bay leaf and discard. Add lentils to other ingredients in the bowl and mix gently. Cover with dressing and mix well. Serve cold.