Every Wednesday I look forward to reading the Good Eating section of the Chicago Tribune. Last week, I was thrilled to find the cover story on lentils. I love lentils! Lentils are a great source of fiber, protein, B vitamins, iron and other minerals. All of this comes at a low price (my most recent purchase of a 1 pound bag of lentils cost only $1). What a deal!
One of my favorite lentil recipes is Lentil Portobello Marinara. Today, I am sharing another…Lentil Artichoke Salad. This is a perfect winter salad since all of its fresh ingredients have great taste and availability throughout the season. Enjoy!
Lentil Artichoke Salad (serves 4-6)
2 cups cooked lentils (To cook: rinse lentils, place in large pot and cover generously with water. Bring to a boil, reduce heat to simmer, and check in 10 minutes and every 5 minutes after that until lentils are tender firm, rinse and drain).
1 small bunch green onions, green and white parts sliced
1 red bell pepper, fine dice
1 stalk celery, fine dice
1-6 ounce jar marinated artichoke hearts, slightly drained and chopped
½ cup shredded asiago cheese (omit for vegan)
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon each, salt and pepper
In a large bowl, mix together lentils, onions, bell pepper, celery and artichokes. Whisk together oil, vinegar, mustard, oregano, salt and pepper. Add to lentil mixture and toss to coat. Mix in cheese. Serve immediately or cover and refrigerate for up to one day.