St. Lukes of the Mountains Recipe Collection
June's Warm Lentil Salad with Rosemary Vinaigrette

For the vinaigrette:
2 T lemon juice
1 T. fresh minced rosemary
1/4 c extra virgin olive oil'

For the lentils
1 pound coarse chopped carrots
2 shallots, cut lengthwise into thin wedges
2 T. Extra virgin olive oil

1 pkg. Trader Joes steamed lentils OR
1 1/2 c. brown lentils or green Puy lentils
1 bayleaf
1 garlic clove, crushed flat but left whole

Put carrots and shallots in a baking dish and drizzle with olive oil, Toss to coat. Spread out into a single layer. Season with 1 tsp salt and a grinding of pepper.

Roast about 20 minutes until browned in spots and lender but not mushy

Tomato the vinaigrette... In a large bowl, whisk together the lemon juice, rosemary, and olive oil until emulsified.

When carrots and shallots are done, place them and a package of lentils in the bowl with the salad dressing and toss gently to combine. Serve warm.

If you are cooking the lentils, combine them with bayleaf, garlic and 4 cups of water and bring to a boil over a medium high heat. Reduce the heat to medium-low, cover and simmer until the lentils are slightly undercooked, about 12-15 minutes. Stir in a 1/2 teaspoon salt and cook ten minutes longer until the lentils are tender but hold their shape. Drain the lentils in a colander and discard the bay leaf and garlic

Serves 4
Preheat oven to 425 degrees

Recipe Contributed by June Make