LENTIL, FRENCH & VEGETABLE SALAD and Balsamic Soy Vinaigrette

By seamline

Ingredients

• Balsamic Soy Vinaigrette:
• (1) cup French lentils (or Beluga lentils), soaked in cold water for 4-6 hours
• (1) orange yam, peeled and cubed
• (1) large red onion, peeled and chopped
• (1-2) tbsp olive oil, for roasting
• (1/2) tsp salt, for roasting
• (8) large raw Brussels sprouts, washed and shredded
• 5-6 fresh basil leaves, ribboned
• (1/4) + cups Balsamic Soy Vinaigrette
• (1) cup olive oil
• (1/2) cup balsamic vinegar*
• (3-4) tbsp soy sauce or tamari (or to taste)

Details

Adapted from inpursuitofmore.com

Preparation

Step 1

Start by soaking the lentils, giving either overnight or the good part of the day to soak them (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.

While the lentils are cooking, heat the oven to 425 degrees and oil a flat baking tray. Toss the chopped yam & red onion in the oil and salt and lay flat on the baking tray. Bake at 425 degrees until golden, about 30 minutes all in, being sure to flip at the 15 minute mark to ensure evenness.

Once the cooking gets underway, shred your Brussels sprouts and prepare the dressing. While the lentils are still warm, toss them in a little of the dressing – this will mean the lentils get well coated in flavor before they cool – making them (IMO) extra delicious.

Once the veggies are done, remove from the oven and allow to cool. When all of the ingredients are at a comfy (read: room temp) temperature, toss everything together, adjusting the amount of dressing you use to taste.