Crispy Lentil Salad

Ingredients 

• 2 cans green or brown lentils, drained, rinsed, and patted dry

• 2 tablespoons olive oil (for roasting)

• 4 teaspoon Italian seasoning

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 cup diced cucumber

• 1 cup diced red bell pepper

• 1/2 cup chopped marinated artichoke hearts

• 1/2 cup cubed provolone or mozzarella

• 1/2 cup sliced Castelvetrano olives

• 1/4 cup chopped fresh parsley

• 1/4 cup thinly sliced fresh basil

• 1/4 cup olive oil (for dressing)

• 2 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

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Directions

1. Preheat oven to 425°F. Toss lentils with 2 tablespoons olive oil, 3 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a parchment-lined sheet and roast for 20–25 minutes, shaking halfway, until golden and crisp. Let cool completely.

2. In a small bowl or jar, whisk together 1/4 cup olive oil, white wine vinegar, 1 teaspoon Italian Seasoning, Dijon mustard, honey, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth and emulsified.

3. In a large bowl, combine crispy lentils, cucumber, red bell pepper, artichokes, provolone, olives, parsley, and basil. Toss with the dressing until evenly coated.

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