Lentil Salad with Wild Blueberry Dressing
Jam-packed with essential nutrients and vitamins, this hearty salad will fill you up without packing on the pounds.
| Servings | Prep Time | Cook Time |
| 4 | 35minutes | 40minutes |
| Servings | Prep Time |
| 4 | 35minutes |
| Cook Time |
| 40minutes |
Ingredients
- Roasted Carrots
- 2-1/4 lbs carrots peeled, halved length-wise
- 2 tbsp olive oil
- 1 lemon zest and juice
- 1 pinch sugar
- to taste salt
- to taste ground black pepper
- Wild Blueberry Dressing
- 1/4 cup brown sugar
- 1/3 cup cider vinegar
- 1/3 cup Van Dyk's wild blueberry juice
- 3/4 cup wild blueberries defrosted and strained
- to taste salt
- to taste ground black pepper
- Lentil Salad
- 2 tbsp olive oil
- 1 cup leeks diced
- 1-1/2 cups lentils rinsed
- 2 cups vegetable stock
- 1 bay leaf
- Wild Blueberry Dressing
- 1 cup tart apples diced
- 1 cup pea shoots
- 1/4 cup hemp seeds toasted
- to taste salt
- to taste ground black pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
Roasted Carrots
- Preheat oven to 350 °F and line a baking tray with parchment paper.
- Place carrots on baking tray. Add olive oil, lemon juice and zest to carrots. Season with sugar, salt and pepper. Toss to coat and place carrots in one even layer.
- Roast in oven until slightly tender and caramelized. Approximately, 25-30 minutes. Set aside until assembly.
Wild Blueberry Dressing
- Place all ingredients, except wild blueberries in a pot, whisk and bring to a boil until sugar dissolves. Add wild blueberries. Set aside until serving.
Lentil Salad
- Heat olive oil in a pot over medium heat. Add leeks, season with salt and pepper. Sauté until tender, approximately, 10 minutes.
- Add lentils and bay leaf to pot. Mix to combine. Deglaze with vegetable stock, bring to a boil, and reduce to a simmer until lentils are cooked, approximately 15 minutes.
- Add warm wild blueberry dressing to cooked lentils, mix to combine. Toss lentils with apples, pea shoots and toasted hemp seeds. Place on a platter with roasted carrots and serve.
Recipe Notes
Nutrition facts per serving:
Energy: 620 kcal / 2600 kJ
Protein: 21 g
Fat: 31 g
Carbohydrates: 68 g
Sodium: 400 mg
Fiber: 17 g
