Lentils contribute muscle-building protein,detoxifying fiber, and vitamin B6 to this hearty dish, making it both satisfying and energizing. The red cabbage, red wine vinegar, and leeks add a host of disease-preventing benefits: anthocyanins, indoles, isothiocyanates, sulfur compounds, and resveratrol. You can also serve this delicious salad as a main course.
1 cup of dried green or black lentils
5 Tbs. extra virgin olive oil
1 chopped leek (white part only)
¼ cup red wine vinegar
½ teaspoon Dijon mustard
1 minced shallot
Sea salt and ground pepper to taste
½ cup shredded red cabbage
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced celery
¼ cup seeded and diced cucumber
Red cabbage or lettuce leaves
1. Place the lentils in a pot of boiling water and cook until al dente, about 20 minutes. They shouldn’t be crunchy, but they shouldn’t be too soft, either. Drain and set aside.
2. Heat 1 Tbs. of the olive oil in a small skillet over medium-high heat. Sauté the leek until opaque and soft, about 5–10 minutes.
3. To make the vinaigrette, place the remaining 4 Tbs. olive oil, red wine vinegar, mustard, shallot, salt, and pepper in a container with a tight-fitting lid. Shake well.
4. In a large bowl, combine the lentils, leek, cabbage, peppers, celery, and cucumber. Add half the vinaigrette and toss well. The salad will be slightly warm.
5. To serve, arrange over red cabbage or lettuce leaves with the remaining vinaigrette on the side.