Lentils with Hearts of Romaine and Lemon Parmesan Dressing

Yum

 

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Al dente lentils take on a different flavor than the usual soft soup lentils. Red lentils are boiled in no time and green lentils require no more than 20 minutes. Lentils and Lemon have an affinity for each other, combined with the crunch of romaine, healthy, earthy and delicious.

Green Lentil Ingredients:

3 cups boiling water or stock
1 1/2 cups dried green lentils, rinsed
1 tablespoon oil
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (if boiling in water)

Red Lentil Ingredients:

2 cups boiling water or stock
1 cup dried red lentils, rinsed
1 tablespoon oil
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon kosher salt (if boiling in water)

Salad Ingredients:
3 hearts of romaine chopped
1/2 cup diced celery
Optional: sliced onions, tomatoes, cucumbers, bacon etc.
Garnish: fresh parsley, fresh basil

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Lemon Parmesan Dressing Ingredients:
Juice of one lemon
1/2 cup olive oil
2 tablespoons white wine vinegar
1/3 cup grated Romano cheese
1 clove garlic

1/2 teaspoon capers

1 tablespoon mayonnaise
1/2 teaspoon mustard
1 tablespoon celery heart leaves (optional)

3 tablespoons fresh parsley
1 tablespoon fresh basil

Salt and pepper to taste

 

1. Set two pots of boiling water for lentils, as indicated above.
2. Add all of the "green lentil ingredients" to the pot with 3 cups of boiling water, boil until al dente (approximately 18 minutes). Stir occasionally. Taste for doneness, drain and cool. Discard bay leaf.
2. Add all of the "red lentil ingredients" to the pot with 2 cups of boiling water, boil until al dente. ( approximately 4-6 minutes) Stir occasionally. Taste for doneness, drain and cool. Discard bay leaf.
3. Place lemon juice, olive oil, vinegar, Romano cheese, garlic, mayonnaise, mustard and celery leaves in a food processor and pulse until uniform. Add parsley and basil and pulse just until minced.  

Taste and season accordingly.  Refrigerate until ready to use.
4. Arrange hearts of romaine and celery, top with red and green lentils and any optional ingredients. Drizzle with some of the Lemon Parmesan Dressing on top and toss gently. Top with snipped fresh parsley and/or basil. Serve extra dressing on the side.

Note: Steps one to three may be prepared 2 days ahead of time.

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