Citrus Basil Lentil Salad Recipe

Citrus Basil Lentil Salad

I love lentils. They’re good all year round. You can make hearty stews and soups during winter months, and bright and fresh salads over the summer months. This salad has been a long time coming. I’ve had this lentil salad idea in my head for quite some time and have been eagerly anticipating the chance to make it. I made a fresh lentil salad a while back with my Moroccan Lentil Salad Recipe, and it was such a delightful change from a traditional salad, ever since I have been yearning to make another.

Fresh lemon and basil will be the two defining ingredients in this salad.

I experimented a little with the citrus dressing, and splashed in a little white wine (Riesling) into the dressing. The wine gave this citrus dressing a light and spunky taste. It was a first for me using wine in a salad dressing, so I was completely skeptical at first. Then I tasted it, and all of that skepticism just faded away. Needless to say, I will be using that fancy trick more often.

Yellow and green lentils work great in this salad. Even a mixture of beluga lentils, they are all good!

In a small bowl, combine citrus dressing ingredients together, then blend them up in a food processor.

The citrus dressing has a creamy consistency once blended together.

This salad would be great for a picnic, potluck, or just a quick lunch, on top of a crisp bed of lettuce. Lentils also pack a healthy punch. They are full of fiber and protein, just another great reason this salad makes for a healthy meal!

Ingredients

• 2 1/2 cups of cooked lentils, cooled
• Zest from one lemon
• Juice from two lemons
• 1/4 cup white wine, Riesling
• 8 fresh basil leaves, chiffonade
• Fleur de sel salt, to taste
• 1 small shallot, sliced
• Goat cheese, for topping
• 2-3 tablespoons of olive oil

Directions

1. To make the citrus dressing, you will need a food processor or a blender. Toss your shallots, lemon zest, juice, white wine, olive oil, and fleur de sel salt (couple shakes should do it) into the food processor. Blend for 30 seconds.
2. For the lentils, I used pre-made lentils but you can easily make them from scratch (my Moroccan Lentil Salad Recipe tells you how, just skip the part where you add herbs while boiling the lentils)
3. Let the lentils cool down (maybe set them in the refrigerator for 30 minutes, this salad is meant to be eaten chilled).
4. Toss chilled lentils with citrus dressing, chiffonade basil, then top it off with goat cheese morsels. This salad is wonderful on a bed of crisp chopped salad greens.

Related: Healthy Recipes, Salad Recipes, Vegan Recipes, Vegetarian Recipes, Wellness