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Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsbroccoli florets (about 8 ounces)2cupstrimmed and halved green beans (about 6 ounces)1tablespoonextra-virgin olive oil½teaspoonsalt, divided½teaspoonground pepper, divided2 ½cupswater¾cupFrench green lentils (see Tip)½cupchopped fresh herbs, such as parsley, tarragon and chives⅓cupmayonnaise¼cupbuttermilk1tablespoonlemon juice1 ½teaspoonswhite miso1smallclove garlic, quartered8cupstorn escarole or green leaf lettuce2cupsthinly sliced kale
Cook Mode(Keep screen awake)
Ingredients
4cupsbroccoli florets (about 8 ounces)
2cupstrimmed and halved green beans (about 6 ounces)
1tablespoonextra-virgin olive oil
½teaspoonsalt, divided
½teaspoonground pepper, divided
2 ½cupswater
¾cupFrench green lentils (see Tip)
½cupchopped fresh herbs, such as parsley, tarragon and chives
⅓cupmayonnaise
¼cupbuttermilk
1tablespoonlemon juice
1 ½teaspoonswhite miso
1smallclove garlic, quartered
8cupstorn escarole or green leaf lettuce
2cupsthinly sliced kale
DirectionsPreheat oven to 400 degrees F.Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.TipsTo make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.Originally appeared: EatingWell Magazine, March/April 2017
Directions
Preheat oven to 400 degrees F.Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.TipsTo make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
Preheat oven to 400 degrees F.
Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.
Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.
Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.
Tips
To make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.
Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
Originally appeared: EatingWell Magazine, March/April 2017
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Nutrition Facts(per serving)318Calories18gFat28gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
