Caramelized Veggie Lentil Salad

By jeknudson

Ingredients

• 2 1/2 pounds fennel bulbs, trimmed, cored, quartered, and thinly sliced (reserve fronds, if desired)
• 1 pound carrots (about 6) peeled and finely chopped
• 3 tablespoons unsalted butter, melted
• 2 cups dried French green lentils
• 6 cloves garlic, minced
• 2 bay leaves
• 4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 2 cups loosely packed Italian flat-leaf parsley leaves, finely chopped
• 2 large shallots, finely chopped (1/3 cup)
• 6 large leaves sage, finely chopped (1/4 cup)
• 1/2 cup extra-virgin olive oil
• 3 tablespoons country Dijon-style mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Details

Servings 21
Preparation time 40mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 425 degrees F. In a 15x10x1-inch baking pan toss fennel and carrots with melted butter; season generously with salt and pepper. Roast, uncovered, about 30 minutes, or until tender and caramelized, stirring once or twice.

Meanwhile, wash and rinse the lentils. In a 4-quart pot combine lentils, garlic, bay leaves, and chicken broth; bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until tender. Drain any remaining liquid from lentils. Remove and discard bay leaves. Stir in 1/2 teaspoon salt.

In a very large bowl whisk together the olive oil, mustard, balsamic vinegar, and honey. Stir in lentil mixture, parsley, shallots, and sage; stir in caramelized vegetables.

Refrigerate for up to 2 days in covered container; serve cold or at room temperature. If desired, garnish with additional parsley and fennel fronds.