I love this as a side dish or as a lunch. If you really want to pack in more protein and nutrients add some cooked quinoa. The lemon vinaigrette makes the flavors of artichoke, sundried tomatoes and parsley bright. This works best with french lentils, they will stay firm if cooked for about 15 minutes. While the lentils cook all else can be assembled. This can be served warm or after refrigerating. It gets even better as it sits so it's a great dish to make ahead.
1 lb green lentils
1-1/2 cup chopped artichoke hearts
3/4 cup sliced sundried tomatoes
parsley
1/2 cup pinenuts, toasted
optional**Kale, sauteed in olive oil. I used approx 2 cups chopped kale.
juice of 2 lemons
zest of 1 lemon
1/4 cup olive oil
1 shallot, minced
1 clove garlic, minced
Rinse and cook the lentils, uncovered, for 15 minutes or until tender but still intact. Drain and set aside.
Make vinaigrette: Whisk lemon juice, olive oil, shallots and garlic with some salt in a large bowl. Add lentils, artichokes, sundried tomatoes and toasted pine nuts. Add kale if using. Season with pepper and more salt if needed, add parsley and combine.
Top with chopped roma tomatoes and toasted pinenuts.
Adapted from Giada De Laurentiis Italian Mediterranean Salad which uses grapes, bell pepper, cucumbers and hazelnuts. Also very good, the options for additions to this salad are endless.
Variations:
- garbanzo beans and feta
- cilantro and roasted poblano peppers
- chopped roasted mushrooms with leek vinaigrette
- chopped hardboiled egg and celery with a dijon vinaigrette
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