Picnic fare? Gourmet vegan fare? Sunday soulfood?
Call it what you want, but this recipe for tiny-bit-sweet braised lentils with savoury hazelnut oil is pure deliciousness. No, it’s not just for vegans. And the best part is that it’s ridiculously easy.
No, I lied. The best part is that it’s delicious. The second best part is that it’s easy. The third best part? You’ll have leftovers, which means more joy and less work for all of next week. Unless you bring it to a picnic. Then there will be no leftovers… Maybe you should make a double batch?
Roasted Orange and Hazelnut Lentil Salad
Serves 6
4 medium oranges (at least 1 should be organic)
1 bunch green onions, thinly sliced (green parts only if you’re on a FODMAP diet)
2 tbsp hazelnut oil (or walnut oil, or just extra virgin olive oil in a pinch)
1/4 cup hazelnuts, or pecan or walnut halves
1/8 tsp salt
pinch black pepper or piment d’Espelette, if you’re Daniel Boulud*
1 cup French or Puy lentils, rinsed well or soaked for at least 30 minutes
1/4 tsp ground turmeric
1 bay leaf
1 1/2 cups vegetable stock or water
2 tbsp chopped fresh mint
1/4 cup chopped fresh parsley, optional
1. Preheat the oven to 375°F.
2. Zest the organic orange into a medium bowl. Juice that orange and another one into a separate bowl (you want about 1 cup of juice). Then segment the two remaining oranges by slicing off the top and bottom, removing the skin and white pith all around, then cutting in between each segment (on both sides of the membrane separating each segment. Do this above the bowl of orange juice to catch the escaping juices. Pull each segment away from the membrane (I eat the membrane…it’s delicious) and place the orange segments in the medium bowl with the zest (not with the juices).
3. Add the green onions, hazelnut oil, nuts, salt and pepper to the bowl of orange segments and zest. Spread on a small parchment-lined casserole dish or baking dish (a cake pan works well, or even a loaf pan) and roast for 12 minutes. Stir, then roast another 12-15, or until the oranges are beginning to brown and caramelize.
4. Meanwhile, rinse and drain the lentils and bring them a boil with the turmeric, bay leaf and stock or water and the reserved orange juice in a medium pot. You can add ~1/2 tsp salt if there’s not a lot of sodium in your stock, or add 3/4 tsp salt if you’re using water. Reduce the heat to medium-low and simmer for 25 minutes, or until the lentils are tender.
5. Drain the lentils and transfer them to a large bowl. Add the roasted oranges, mint and parsley. Taste and add salt and pepper as desired.
*Boulud puts this mild-ish pepper on just about everything
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