Warm Lentil & Broccolini Salad
Warm Lentil & Broccolini Salad
This hearty salad is packed with fiber and plant-based protein from lentils and broccolini, making it both nourishing and satisfying. Creamy vegan feta and briny olives add a pleasant tang, while toasted walnuts bring crunch and healthy fats. Fresh herbs and a rich, creamy tahini dressing tie everything together for a vibrant, well balanced flavor.
Delicious served warm, at room temperature, or chilled, this versatile salad is perfect for an easy lunch, a quick dinner, or simple meal prep throughout the week.
Serves 4
Ingredients
1 cup (180g) dry French Green Lentils
3 cups (709ml) Water or Broth
2 bunches Broccolini / Baby Broccoli
1/2 cup (55g) Walnuts, toasted & chopped
1/2 cup (65g) Green Olives, roughly chopped
1/2 cup (70g) crumbled Vegan Feta, plus 2 Tbsp for garnish
2 Tbsp (8g) chopped fresh Mint
2 Tbsp (8g) chopped fresh Parsley
1-2 Tbsp (15-30ml) Oil for roasting
Salt & Pepper to taste
Tahini Dressing
1/4 cup (60ml) runny Tahini
2 Tbsp (30ml) good Olive Oil
2 Tbsp (30ml) Lemon Juice
2-3 Tbsp (30-45ml) cold Water
1 Tbsp (15ml) Maple Syrup
1 tsp (5g) Miso Paste
clove Garlic, grated
1/4 tsp Salt
Pepper to taste
NOTES
Toasting Walnuts
1.Add the raw walnuts to a dry pan on medium heat. Move them around occasionally to prevent burning. They are done after a few minutes once they have darkened slightly in color and become fragrant. Pour them out onto a cutting board and give them a rough chop.
About Lentils
1.There are many varieties of lentils, (all delicious) all serve a specific purpose. For this recipe and salads in general you want to use what’s called a French green or black lentil. They hold their shape once cooked which is preferred when mixed into a salad.
2.If you have digestive discomfort when consuming lentils, you can try soaking them overnight before cooking. Make sure to drain and rinse them first and cook with fresh water. Also, try cooking them with a small piece of Kombu seaweed. Both methods help cut down on the sugars that produce gas.
Directions
1.Cook the lentils by first picking hrough them to remove any debris, then rinse well. Add them to a pot with the water or broth and bring to a gentle boil. Reduce the heat, cover, and simmer for 15–25 minutes, or until tender. Drain any excess liquid and set aside.
2.Prep the broccolini by trimming the ends and remove any leaves. Rinse and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400°F for 20 minutes, flipping halfway through, until tender and lightly charred. Let cool slightly, then roughly chop.
3. While the lentils and broccolini cook, prepare the dressing. In a bowl, whisk together the tahini, olive oil, lemon juice, maple syrup, miso paste, grated garlic, salt, pepper, and 2 Tbsp cold water until smooth and emulsified. If the dressing is too thick, whisk in the remaining tablespoon of water (or more as needed) to reach a pourable consistency. Refrigerate until ready to use.
4.Assemble the salad in a large bowl, combining the warm lentils, chopped roasted broccolini, toasted walnuts, crumbled vegan feta, olives, mint, and parsley. Pour over about half of the dressing and toss until well coated. Transfer to a large plate or platter and top with additional vegan feta and the remaining dressing. Serve warm, at room temperature, or chilled.
