Staying healthy by eating salads can feel a little mundane after a while. But, thankfully there are plenty combinations you can explore if you are in need of a new recipe to try. Our Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers extends past your regular house or caesar salad. The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This dish is so substantial that you will forget you’re eating salad for supper.
What Do Lentils Add to a Salad?
Other than their addition to filling the plate and placing a new texture, the health value of lentils superpowers your salads. Lentils are an excellent source of plant-based protein, making them a perfect for feeling full and satisfied. They also carry soluble and insoluble fiber to help with gut health and digestion. Plus, the slight earthy flavor that these little gems add into the salad is one that brings all the different elements together.
Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers
Description
Using lentils in your salad recipe can bring about a fullness you won’t receive with just arugula.
Ingredients
- 1 pt cherry tomatoes
- ½ lb mini peppers
- 1 sprig rosemary
- Extra-virgin olive oil, to cover
- 1 tsp Dijon mustard
- ⅓ cup balsamic vinegar
- 1 tsp honey or sugar
- 1 tsp kosher salt
- ⅓ cup avocado oil
- ⅓ cup extra-virgin olive oil
- 1 cup French (Puy) lentils
- Romaine hearts
- Arugula
Instructions
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To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.
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For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.
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For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.
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Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.
Recipe and Styling by Selena Orkwis
Photography by Dave Bryce
Try some of Selena Orkwis’ other delicious recipes:
Roasted Sweet Potato Burrito Bowl
Butternut Coconut Soup with Roasted Chickpeas and Pepitas
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