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Warm salad of lentils, roasted vegetables and fresh mozzarella

Time 55 minutes
Yields Serves 8
Warm salad of lentils, roasted vegetables and fresh mozzarella
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.

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.

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