Warm Lentil-Vegetable Salad over Mixed Greens

Published November 23, 2015


  • 1 tsp olive oil
  • 1/8 tsp minced garlic (or to taste)
  • 2 small uncooked shallot(s) (chopped)
  • 1/4 cup(s) uncooked carrot(s) (shredded)
  • 1/4 cup(s) uncooked celery (finely chopped)
  • 1 cup(s) cooked lentils
  • 1 pinch table salt
  • 1 pinch black pepper
  • 2 cup(s) (chopped) lettuce (mixed greens)
  • 1 tsp balsamic vinegar

Heat oil in a small nonstick skillet over medium-high heat; add garlic and cook, stirring, until lightly browned. Add shallots, carrots and celery; sauté until tender. Add lentils to skillet; season to taste and heat through. Serve over greens and drizzle with vinegar.