I have a lot of love for lentils. I could even count the ways: culinarily, nutritionally, texturally, and versatilely. (You can read about my family history with the legume in this post.) Suffice it to say they’re a pantry staple for me and I like finding ways to serve them up besides the traditional bowl of soup or dal. This Spinach and Lentil Salad with Lemon Vinaigrette fits the bill. It’s a recreation of a wonderful dish I had at the wonderful The Fork at Agate Bay in my wonderful town of Bellingham.
It’s almost like the folks at The Fork followed some kind of checklist to create this recipe to make the perfect salad. It’s got everything – savory, sweet, crunchy, chewy, soft, and creamy, all rounded out with the tang of lemony acidity. And from a nutrition standpoint it’s got a lot going for it: vitamin-A-rich leafy greens, protein-rich legumes, calcium-rich cheese, and monounsaturated-fat-rich walnuts. Lucky for us, when taken together it’s also a remarkably tasty mix.
Trust me…if you can’t imagine liking lentils, let alone loving them, give this recipe a whirl. The salty white cheddar, sweet raisins, and candied walnuts just might bring about a change of heart.
What’s your favorite way to bust out of the lentil soup routine and feature these legumes at the center of your plate?