Lentils aren't just for soup!
They make excellent salads, are loaded with potassium, folate, iron and fiber and are a great starting point to build an awesome side salad or a lighter main course.
This has a simple Italian style dressing.
Here's a little tip, I like to make my dressing in the bowl that I'll build my salad in. When you add your ingredients they start building flavor right away.
This works great with a green salad as well, put all your toppings in first, tomatoes, beans etc then your greens on top so they don't wilt. When your ready to serve toss well and all those things on the bottom will be full of flavor!!
I top this salad with some crispy Sopressata, you could use any salami really. If you've never tried crisping it you're going to love it!
After all salami is just a cured sausage, and once crisped it becomes a crunchy, salty sometimes spicy addition to a salad, a soup or veggies.
Feel free to add any combo of veggies to this, you really can't go wrong!
If you're in a hurry, buy the already cooked lentils at Trader Joes.
Lentil salad with crispy Sopressata
prep time 20 minutes
2 Tb red wine vinegar
salt and pepper
1 1/2 tsp dried oregano
1 tsp dried basil
1 tsp fresh minced garlic
1/3 cup olive oil
Mix all ingredients up to the oil (start with 1/2 tsp each salt and pepper) then while whisking
add in the olive oil to incorporate. Taste and see if you need any additional salt and pepper.
2 1/2 cups cooked lentils
3 celery stalks diced
1 12oz jar roasted red peppers drained and chopped
1 15 oz can of cannellini beans drained
1 3.5 oz container of feta
4 oz pkg of sopressata sliced into strips
In a skillet over medium heat add a little olive oil and your sopressata strips and let cook until crisped. Drain on a paper towel and set aside.
In a large bowl make your salad dressing add all ingredients except the sopressata and mix well.
Top with the crispy sopressata just before serving.
This salad is best if it gets at least an hour to sit, but is still good immediately if you don't have time.