Warm Lentil Salad with Oranges and Radicchio
Ingredients
- 2 oranges
- 1 head radicchio, cored and thinly sliced
- 2 cups thinly sliced red onion
- 3 Tbsp olive oil, divided
- 1 cup dried French green lentils
- ¾ tsp salt, divided
- 1 tsp dried crushed rosemary
- 1 Tbsp balsamic vinegar
- ½ tsp pepper
- 1 (8-oz) pkg brown rice and multi-seed crackers
Instructions
- Preheat oven to 450°F. Peel oranges. Cut crosswise into ¼-inch-thick rounds over a small bowl to collect juices.
- Toss orange slices, radicchio, and onion with 2 Tbsp oil on a rimmed baking sheet. Spread in single layer. Bake 25 minutes or until oranges are caramelized, turning once.
- Meanwhile, place lentils in a Dutch oven, and sprinkle with ½ tsp salt; cover with water to 3 inches above lentils. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until tender. Drain.
- Whisk together reserved orange juice, 1 Tbsp oil, rosemary, vinegar, ¼ tsp salt, and pepper. Combine lentils, orange mixture, and dressing in a bowl; toss well. Serve with crackers.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
