Lentil Salad with Wild Blueberry Dressing
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Ingredients
Roasted Carrots:
2 ¼ lb multicoloured carrots, peeled, halved length-wise, quartered length wise for larger carrots
2 tbsp (30 ml) olive oil
Zest and juice of 1 lemon
Pinch of sugar
Salt and pepper to taste
Wild Blueberry Dressing:
¼ cup (60 ml) brown sugar
1/3 cup (80 ml) cider vinegar
1/3 cup (80 ml) wild blueberry juice
¾ cup (180 ml) wild blueberries (defrosted), strained
Salt and pepper to taste
Lentil Salad:
2 tbsp (30 ml) olive oil
1 cup (250 ml) leeks, diced
1 ½ cups (375 ml) lentils, rinsed
2 cups (500 ml) vegetable stock
1 bay leaf
Wild Blueberry Dressing:
1 cup (250 ml) tart apples, diced
1 cup (250 ml) pea shoots
¼ cup (60 ml) hemp seeds, toasted
Salt and pepper to taste
Preparation
Roasted Carrots:
- Preheat oven to 350 °F and line a baking tray with parchment paper.
- Place carrots on baking tray. Add olive oil, lemon juice and zest to carrots. Season with sugar, salt and pepper. Toss to coat and place carrots in one even layer.
- Roast in oven until slightly tender and caramelized. Approximately, 25-30 minutes. Set aside until assembly.
Wild Blueberry Dressing:
- Place all ingredients, except wild blueberries in a pot, whisk and bring to a boil until sugar dissolves. Add wild blueberries. Set aside until serving.
Lentil Salad:
- Heat olive oil in a pot over medium heat. Add leeks, season with salt and pepper. Sauté until tender, approximately, 10 minutes.
- Add lentils and bay leaf to pot. Mix to combine. Deglaze with vegetable stock, bring to a boil, and reduce to a simmer until lentils are cooked, approximately 15 minutes.
- Add warm wild blueberry dressing to cooked lentils, mix to combine. Toss lentils with apples, pea shoots and toasted hemp seeds. Place on a platter with roasted carrots and serve.
Preparation time: approx. 35 minutes
Cooking time in the oven: 40 minutes
Nutrition
Energy: 620 kcal / 2600 kJ
Protein: 21 g
Fat: 31 g
Carbohydrates: 68 g
Sodium: 400 mg
Fiber: 17 g
Wild Blue is Good for You!
