Go Back
–+ servings
Puy Lentil Salad with Roasted Vegetables & Orange Vinaigrett – vegetarian recipe
Stav Kogan

Puy Lentil Salad with Roasted Vegetables & Orange Vinaigrette

A stunning, healthy Puy lentil salad featuring sweet, caramelized roasted vegetables and a bright, zesty orange vinaigrette. This dish, made with the 'caviar of lentils' from France, is equally delicious served warm, at room temperature, or chilled.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 69
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 1 cup (240 ml) lentilles du Puy (French green lentils)
  • 1 cup (240 ml) low-sodium, gluten-free vegetable broth
  • 1 bay leaf
  • ½ bulb fennel, thinly sliced into 1-inch-long strips
  • ½ yellow or orange bell pepper, seeded and thinly sliced into 1-inch-long strips
  • ½ red onion, sliced into 1-inch-long strips
  • 4 scallions, halved lengthwise
  • 1 Tbsp (15 ml) extra virgin olive oil
  • ½ cup (120 ml) (4.1 fl oz) finely chopped flat leaf parsley
  • For the Orange-Sherry Vinaigrette
  • 1 tsp (5 ml) extra virgin olive oil
  • ½ orange, zested and juiced
  • 1 Tbsp (15 ml) aged sherry vinegar
  • ¼ tsp (1.25 ml) (0 fl oz) sea salt
  • Pinch freshly ground black pepper
  • This salad is a meal-prep dream! It keeps beautifully in the refrigerator for up to three days, and the flavors actually get better over time. Store the roasted scallions separately and add just before serving.
  • Boost the flavor and texture by adding ½ cup of crumbled feta or goat cheese, or a handful of toasted walnuts or pecans for a delightful crunch.

Method
 

  1. Preheat your oven to 425°F / 220°C.
  2. Cook the lentils: In a medium saucepan, combine the Puy lentils, vegetable broth, 1½ cups / 360 ml (12.2 fl oz) water, and the bay leaf.
  3. Bring to a boil over high heat.
  4. Once boiling, cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes until the lentils are tender but still firm.
  5. Drain any remaining liquid, discard the bay leaf, and transfer the lentils to a large serving bowl.
  6. Roast the vegetables: On a large baking sheet, toss the fennel, bell pepper, and red onion with 1 Tbsp / 15 ml of olive oil and a pinch of salt and pepper.
  7. Keep the scallions separate on the sheet (or use two sheets if needed).
  8. Roast for 15 to 20 minutes, stirring once, until the vegetables are tender and have golden-brown edges.
  9. Add the roasted fennel, pepper, and onion to the bowl with the lentils, setting the roasted scallions aside for garnish.
  10. Make the vinaigrette: In a small bowl, whisk together the remaining 1 tsp / 5 ml olive oil, orange zest, orange juice, sherry vinegar, ¼ tsp sea salt, and a pinch of black pepper.
  11. Assemble the salad: Pour the vinaigrette over the warm lentil and vegetable mixture.
  12. Add the chopped parsley and toss everything gently to combine.
  13. Transfer to a platter, top with the reserved roasted scallions, and serve.
  14. Don't have Puy lentils? Regular brown or green lentils will work, but be careful not to overcook them as they can become mushy.
  15. Reduce the cooking time slightly and check for doneness often.

Nutrition

Calories: 69kcalCarbohydrates: 10gProtein: 3gFat: 2.5g

Tried this recipe?

Let us know how it was!