I aspire to be more like the lentil. Despite their diminutive size and almost forgotten placement on either the top or bottom shelf at the grocery store, lentils don’t fret or seek to draw attention to themselves. It’s as if this humble legume is so confident in its own powerhouse status as a healthy source of fiber and protein, as well as its ability to add delightful flavor and texture to recipes such as this Lentil Salad with Roasted Cauliflower and Mushrooms, that it doesn’t care whether you pay attention to it or not.
Well, lentils, if you were hoping to sit quietly in the pantry, I am afraid I must disappoint you. Now that I’ve experienced just how tasty and filling you are in my salad, I am going to be paying you a lot of attention from this point forward.
I made this healthy lentil salad recipe for lunch a few weeks ago, and while I’d hoped it would be above average, I was not expecting it to captivate and satisfy me the way that it did. The ingredients are incredibly humble—lentils, cauliflower, and a simple red wine vinaigrette don’t exactly scream LOOK AT ME!—but after one bite, all three had my immediate, undivided attention.
Combined with the peppery arugula and meaty mushrooms, this quiet lentil salad turned out to be one roaring recipe.
Greetings from L.A.! Oops, I mean Wisconsin. With the fabulous run of 65+ degree days and abundant sunshine we’ve been enjoying, I’ve forgotten both which month and which state I’m living in. The practical...