Ingredients for salad
- Green lentils (puy lentils) – 2 cups
- 1/4 head red cabbage
- Acorn squash – 1 small, peeled and diced
- Carrots – 2, peeled and diced
- Beets – 2 medium, peeled and diced
- Summer savory or thyme – 2 sprigs
- Rosemary – 1 sprig
- Garlic – 2 cloves chopped or crushed
- Parsley – chopped
- Bay leaf – 1
- Salt and pepper
Ingredients for dressing
- Olive oil – ¼ cup
- Juice from 1 freshly squeezed orange
- Salt and pepper
Directions
- Heat oven to 400 degrees. Roast vegetables (squash, carrots, beets) in single layer in roasting pan with olive oil, salt, summer savory/thyme and rosemary for 25 minutes or until tender.
- Combine 6 cups of water with the green lentils in a large pot and bring to a boil. Add a bay leaf and pepper. Do not salt. Reduce heat and simmer for 20 to 30 minutes until lentils are tender.
- Make dressing.
- Drain lentils and discard bay leaf.
- Shred red cabbage and toss with olive oil (2-3 tablespoons).
- Combine lentils, red cabbage, parsley, roasted vegetables and dressing.
