A vegan salad that satisfies in a meaty way.
This vegan salad satisfies in a meaty way.
Salad for dinner needs an extra measure of heft and heartiness, if only to stave off the hunger that prompts a late-night refrigerator raid. Chopping lots of vegetables or topping each portion with grilled chicken or flank steak is the typical way to go, but the right components aren’t always at hand and the ratio of protein to greens can make for uneven bites.
Here’s one solution: Go with lentils. They cook quickly and can insinuate themselves into every corner of your salad. In this recipe, their flavor is increased with a superquick pan sauce. But what really gives this dish its maincourse cred are roasted russet wedges, which are coated with a spot-on blend of Spanish smoked paprika, salt and dried onion flakes. They’ll emerge from the oven hot, crisped at the edges and at about the same time you’ll have the lentils and salad tossed and ready to go. The potatoes are surprisingly meaty, and you might like them so much that you’ll prepare them this way the next time you need a fast side dish.
You’ll be sated and have every right to feel virtuous, as the nutritional analysis for this meal registers in the healthful zone. So maybe a stolen spoonful of ice cream, after kitchen cleanup, would be in order.
Lentil Salad With Roasted Potato Wedges
½ cup dried brown or green
lentils
2 cups water
¼ teaspoon kosher salt, plus
more as needed
1 medium russet potato (about
10 ounces)
2 tablespoons extra-virgin
olive oil, divided use 1 tablespoon dried onion
flakes
½ teaspoon Spanish smoked
paprika (sweet) 1½ teaspoons tomato paste 1 tablespoon white balsamic
or champagne vinegar 2 stems curly parsley or 3
stems flat-leaf parsley ¼ to ½ medium red bell
pepper
Salad greens, preferably arugula in the mix
Heat oven to 450 degrees. Line a quarter baking sheet with aluminum foil.
Combine the lentils, the 2 cups of water and ¼ teaspoon salt in a small saucepan over medium-high heat; once the water comes to a boil, reduce the heat to medium-low, partially cover and cook for 15 to 20 minutes, until just tender.
While the lentils are cooking, scrub the potato well. Cut in half, and then cut each half lengthwise into 4 wedges. Place in a mixing bowl and toss with 1 tablespoon of the oil, the onion flakes, a generous pinch of salt and the smoked paprika, until evenly coated. Pour onto the baking sheet with the oil and roast (top rack) for 20 minutes, until fork-tender and crisped.
Drain the lentils in a colander. Return their empty saucepan to the stove top, over medium heat. Add the tomato paste and cook for 1 minute, stirring, then add the vinegar and remaining oil, stirring until well blended. Remove from the heat.
Rinse the parsley and shake off excess water, then coarsely chop the leaves. Cut the red bell pepper into small dice (no seeds or ribs). Add the parsley and bell pepper to the saucepan, along with the drained lentils and toss to coat evenly. Taste, and add salt, as needed.
Divide the salad greens among plates. Spoon the lentil salad over each portion. Arrange the roasted potato wedges on the salad, then drizzle them and the greens with pan juices. Makes 2 servings. Nutrition information: Each serving contains approximately 410 calories, 14 g protein, 15 g fat, 56 g carbohydrate (4 g sugar), no cholesterol, 160 mg sodium and 10 g fiber.