Double Lentil Salad
Ingredients
Instructions
- In two separate pots, cook the two types of lentils separately, each with a bay leaf, each till they are fully cooked but not more.
- While they are cooking, prepare vinaigrette in a large enough bowl: whisk and emulsify the olive oil, wine vinegar and berbere spice. Allow to mellow and meld.
- Chop the garlic ramps and white onion into medium sized pieces, and mix into the vinaigrette. Scrub and chop the carrots into similarly sized pieces, place in a snall bowl and cover with boiling water.
- When the lentils are cooked and while they are still steaming, add them and the slightly softened carrots to the vinaigrette and mix till all the ingredients are well acquainted ;) Add salt and pepper as desired. This salad is best served warm or room temperature. Bon Apetit!
Nutrition & Diet Analysis (per serving)
550
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).