When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken. Alternatively, roast 3 large peeled carrots (cut into chunks) and 3 peeled shallots, tossed with 1 tablespoon olive oil and a pinch each of salt and pepper, at 375 degrees until tender and golden, about 30 minutes.
2 cups French (du Puy) green lentils, rinsed
2 dried or fresh bay leaves
5 cloves garlic, crushed
1 cup finely chopped roasted carrots
3 roasted shallots, finely chopped
6 tablespoons olive oil
3 tablespoons fresh orange juice
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup roughly chopped flat-leaf parsley
1/4 cup thinly sliced oil-packed sun-dried tomatoes
1 (6-ounce) ball fresh mozzarella, chopped
1. Place the lentils,
bay leaves, garlic, 8 cups of water and three-fourths teaspoon salt in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 20 to 25 minutes. Drain the lentils well, discarding the water, bay leaves and garlic. Transfer the hot lentils to a large bowl. Add the carrots and shallots.
2. In a small bowl,
whisk together the oil, orange juice, vinegar, lemon juice, mustard, one-eighth teaspoon salt and a pinch of pepper, or to taste, then transfer to the bowl with the lentils and toss gently.
3. Add the parsley,
tomatoes and mozzarella and toss again gently, just to combine, then serve.