Lentil and Cauliflower Dill Salad
Healthy lentil recipe with cauliflower and a serious dill flavour punch. A delicious make ahead meal that's a perfect meal prep for a week of lunches.
Ingredients
- 1 cup dried green lentils (a can of rinsed lentils will also work, just skip the lentils cooking instructions below)
- 1 clove garlic, with skin on
- 1 medium bay leaf (dried or fresh)
- 4 stripes bacon*, sliced into thin pieces (about 1/4" wide)
- 150 grams sliced mushrooms, such as button (white) or cremini (brown)
- 1 small yellow (cooking) onion
- 1 large head of cauliflower, cut up into large floret pieces
- 3 tsp olive oil, divided (1 tsp for lentils and 2 tsp for cauliflower)
- 1/2-1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup chopped fresh dill leaves
- 1/2 lemon juiced
Instructions
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Place lentils, garlic clove (leave the skin on), and bay leaf in a large pot and cover by at least 2" with water. Bring to a firm boil for 5 minutes and then reduce to a simmer for 20-30 minutes. Drain, rinsed and discard garlic and bay leaf. Toss with 1 tsp olive oil and season with salt and pepper to taste.
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Meanwhile, preheat oven to 375° F. Toss cauliflower pieces and 2 tsp olive oil together on a baking sheets. Season with salt and pepper. Bake for about 20 minutes, until cauliflower is soft and starting to brown.
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In large skillet over medium high heat, cook bacon until just starting to brown and cook, about 5-7 minutes. Add mushrooms and onions to pan. Cook without stirring very often (so mushrooms brown properly) for 7-10 minutes. Remove bacon, mushrooms, and onions from skillet using a slotted spoon and drain on paper towel.
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Toss cooked lentils, cauliflower, bacon, mushrooms, onions, lemon juice, and dill together. Season lightly with salt and pepper.
Recipe Notes
* if you'd like to make this vegetarian or vegan, omit the bacon and cook the mushrooms and onion in a vegetable oil (1-2 tbsp) of your choice.