Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This delicious lentil salad makes healthy eating feel like anything but a chore. Quickly-charred zucchini adds smoky depth of flavor to the al dente lentils, and a pop of sweetness from golden raisins brightens each bite. But the real winner here is the sunflower seed vinaigrette. It’s original, fresh, and best of all, it’s versatile. Sunflower seeds have a rich, nutty flavor that draws together the earthy lentils and roasted zucchini to make the perfect side dish. Turn leftovers into a meal by topping with half an avocado, grilled salmon, or a plank of pan-crisped tofu.

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with rack in upper third. Stir zucchini, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet; spread in an even layer. Broil until charred in spots and softened, 8 to 10 minutes. Transfer to a large bowl. Add raisins, crushed red pepper, and 2 tablespoons vinegar; stir to combine. Set aside.

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  • Bring 2 cups water, lentils, garlic, and ½ teaspoon salt to a boil in a saucepan over medium-high. Cover and reduce heat to low. Cook until lentils are just tender, about 20 minutes. Drain well; discard garlic. Let cool for 10 minutes. Transfer to bowl with zucchini.

  • Place white and light green scallion slices, sunflower seeds, mustard, and remaining 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor. Pulse until a coarse paste forms. Scrape sides of bowl and add remaining ⅓ cup oil. Pulse until incorporated, 2 to 3 pulses.

  • Stir vinaigrette into lentil mixture with sliced dark green scallion tops. Top with microgreens and sunflower seeds.

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