Edible Bozeman

Lentil Salad with Shredded Vegetables

SERVES 8-10 WHEN PAIRED WITH AREPAS

2 cups beluga lentils (Timeless Natural Food)
¼ cup olive oil
¼ cup seasoned rice vinegar
1 tablespoon thick-cut orange marmalade
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups baby spinach
½ cup shredded carrots
½ cup shredded beets
¼ cup flake coconut, unsweetened
A few radishes and dragon fruit, thinly sliced

Cook the lentils following package instructions, then transfer to a bowl. Pour the olive oil, vinegar, marmalade, salt, and pepper into a small Mason jar, cover, and shake. Drizzle over the cooked lentils. I like to reserve a little bit of the vinaigrette to pour on the spinach a bit later. Gently toss to combine.

Place spinach on a large serving platter and drizzle with the remaining vinaigrette. Place the lentils in the middle of the spinach platter and shape into a nice and even mound. Using your artistic skills, arrange the carrots, beets, and coconut over the spinach and lentils. Arrange the radishes around the edge. Enjoy with your favorite arepas in good company.

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