Warm Lentil Vegetable Salad with Feta, Dried Currants, and Dill
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
- 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.
- Steam beets for 10 minutes. Let cool.
- 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.
Per serving: 289 kcal cal., 6 g fat (3 g sat. fat), 469 mg sodium, 14 g fiber, 20 g sugar, 13 g pro., 172 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet