Mediterranean Lentil Salad

Servings:

12 to 15 Servings

Quantity

Ingredients

3/4 cup + 1 tablespoon

Olive oil, divided

1 cup

Carrots, small dice

1 cup

Celery, small dice

1/2 cup

Red onion, finely chopped

4, 14.28 ounce cans

Carmelina Brands^® Italian Lentils, drained

1 cup

Beets, precooked and peeled, small dice

To taste

Kosher salt, divided

To taste

Black pepper, divided

2 tablespoons

Fresh orange juice

2 tablespoons

Fresh lemon juice

2 tablespoons

Fresh grapefruit juice

2 cloves

Fresh garlic, minced

1 tablespoon

Italian parsley, chopped

2 tablespoons

Walnuts, chopped (garnish)

1 ounce

Parmesan cheese, grated (garnish)

For the Salad: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add carrots, celery and onions, and sauté until slightly tender; about 3 to 5 minutes. Set aside to cool. Once cool, in a large bowl, mix together Carmelina Brands Italian Lentils, sautéed vegetables and beets. Salt and pepper to taste.

For the Dressing: In a small bowl, mix together fresh citrus juices, garlic and parsley. In a steady stream, whisk in 3/4 cup olive oil. Season dressing to taste with salt and pepper. Pour the finished dressing over the lentil salad and toss well to coat. Garnish salad with walnuts and Parmesan cheese. Refrigerate for 30 minutes prior to serving. Plate and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™