A yummy fall salad, perfect for a packed lunch or as part of a bigger spread. The combination of dill and roasted almonds is inspired by the Whole Earth Salad from the Hungry Hollow Co-Op in Chestnut Ridge, NY. It’s a delicious creation featuring baked tofu and cabbage, simultaneously light and satisfying. This lentil salad, too, is herbaceous and earthy and full of crunch, with plenty of tanginess via fresh lemon juice and sherry vinegar. It tastes best after a good sit in the fridge, ideally over night. Add a bit of red onion if you like; I didn’t find it necessary, but then again I’m not that crazy about raw onion in general. Some quinoa would also be awesome here.
1 cup French lentils, rinsed and sorted
Juice from 1-2 lemons
1/4+ tsp salt
1 smallish beet, grated
1/2 carrot, grated or cut in thin strips (I used a vegetable peeler)
1/3 cup roasted almonds, chopped
5 tbsp grapeseed oil
2 tsp sherry vinegar
1 tsp dijon mustard
1/2-1 tsp agave
2 heaping tbsp fresh dill, chopped
bit of red onion, chopped (optional)
- Cook lentils in 2 cups of water over high heat. Bring to a boil, then reduce heat and simmer for 30-40 minutes until cooked but still firm, stirring occasionally and adding more water to cover as necessary. Drain.
- While lentils are still warm, stir in 1/4 tsp salt, juice from half a lemon, and a couple grinds of black pepper. Let cool.
- Mix the oil, vinegar, dijon, agave, juice from the other lemon half, and a little salt and pepper by shaking in a closed jar or using one of those nifty salad dressing mixers. Taste and add more lemon juice if desired.
- Stir dressing, veggies, almonds, and dill into the lentils. Taste for seasonings. Let sit for at least half an hour before serving.