With bright blue skies and beaming sun, I’ve been in the mood for bright and colorful foods!  Luckily, a lovely case of lentils arrived on my desk not too terribly long ago, with a little recipe inspiration.
Fresh, clean, and satisfying, this easy salad can really round out an early summer evening…perhaps on the porch, with a lovely glass of wine –

A burst of sunshine!

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Shasta Lentil Salad with Orange Vinaigrette

Salad:
2 c. soaked PNW Coop Specialty Foods Shasta Yellow or Sunrise Lentils
½ c. hazelnuts, toasted and chopped

½ c. feta cheese
1 c. fresh spinach
1 Tbs. diced red onion

Vinaigrette:
Zest and juice of one orange
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
3 cloves garlic, pressed
1 Tbs. raw honey
1/2 c. extra virgin olive oil
Sea salt and pepper

After soaking the lentils, drain and transfer to a medium pot.  Cover with water, bring to a boil, then simmer for 10 minutes.  Drain and cool.  Transfer to a large salad bowl, adding the diced onion and spinach.  Meanwhile, whisk together vinaigrette ingredients.  Once thoroughly combined, pour over lentil salad.  Gently stir in hazelnuts and feta.  Enjoy.

**Adapted from Kim and Matt Davidson at PNW Coop Specialty Foods

2 thoughts on “Sunshine and Lentils

  1. Sorry…too paleo for lentils!

    Sent from my Verizon Wireless 4G LTE smartphone

    1. Yes, it’s true. Lentils are not paleo. I do a whole lot of cooking for others in my life, and I simply could not resist the beautiful and vibrant color combination –
      Perhaps you could try the “marinade” or dressing with the nuts over grilled chicken or ground lamb as a salad of sorts. I think that would be superb!

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