- Skill Level: Intermediate
- Serves: 6
- Start to Finish: less than 1 hour
- Prep: 30 minutes
- Cook: 20 minutes
- 469mg Sodium
- 46g Carbs
- 14g Fiber
- 6g Fat
- 3g Saturated Fat
- 20g Sugars
- 13g Protein
- 172mg Calcium
- 4mg Iron
This warm and comforting salad is a nutritionist's dream. Packed with a whopping dose of fiber, folate, iron, and zinc, it'll stop a winter cold in its tracks! Plus carrots and mesclun lettuce supply lots of vitamin A, while the feta, mesclun, lentils, and parsnips add a healthy dose of bone-building calcium.
- 3 cups water
- 1 cup brown lentils, picked over (to remove pebbles)
- 2 large carrots, peeled and sliced into coins
- 2 large parsnips, peeled and sliced into coins
- 1/2 cup minced red onion, divided
- 1/2 cup dried currants
- 2 large beets, peeled and diced
- 1 cup rice wine vinegar
- 1/3 cup chopped dill
- 3 tablespoons sugar
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- Freshly ground black pepper
- 12 cups cleaned mesclun lettuce
- 4 ounces (about 1/2 cup) crumbled feta cheese
1. Combine water, lentils, carrots, parsnips, and 1/4 cup onion in a large saucepan. Bring just to a boil. Reduce heat to low and partially cover; simmer for 15 minutes, or until lentils and vegetables are tender. Drain and transfer to salad bowl. Toss with remaining onion and currants.
2. Steam beets for 10 minutes. Let cool.
3. Combine vinegar, dill, sugar, and garlic in a small bowl. Whisk until sugar is dissolved. Whisk in oil. Pour 2/3 dressing over lentil mixture and toss to combine. Add salt and pepper to taste. Divide mesclun among 6 large plates. Drizzle with an equal portion of remaining dressing. Top with an equal portion of warm lentil mixture, beets, and feta.
*Nutritional information includes 1/2 teaspoon added salt.