SIDE Balsamic Lentil Salad with Roasted Carrots and Onion
Prep
Cook
Total
Yield 8-10 servings
A hearty salad with a nice sweetness from the roasted carrots and onions.
Ingredients
5 carrots, cut into 1-2 inch pieces
1 red onion, cut into wedges (leave the stems intact so the wedges hold together)
1 bunch kale, de-stemmed and shredded into bite-sized pieces
2 cans lentils
Balsamic vinaigrette:
¼ cup olive oil
2 Tbsp balsamic vinegar
2 tsp brown sugar
1 tsp Dijon mustard
½ tsp kosher salt
Instructions
- Preheat oven to 400 F.
- Toss carrots and onion in some olive oil, a dash of balsamic vinegar, and a hefty pinch of salt. Turn out onto a parchment/foil lined sheet pan and roast in the oven for 30-40 minutes.
- Heat a large frying pan over medium heat and briefly saute the kale in olive oil to soften and wilt it.
- Combine the ingredients for the balsamic vinaigrette in a large mixing bowl, and then toss the lentils, kale, and cooked carrots and onions until coated.
Courses side
Recipe by Vie at https://getvie.com/2020/03/23/home-bound-meal-plan/