Ingredients
Units
Scale
- 1/2 cup hazelnuts
- 1 cup dry french (du puy) lentils, soaked for 2 hours prior to cooking
- 1 broccoli, cut into florets/bite-sized pieces (about 3 cups)
- 1 tsp coconut oil
- 1 shallot, chopped (finely chopped or sliced, depends on your preference)
- 1 red bell pepper, diced
- 1/2 cup crumbled feta (optional, skip to keep it vegan)
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh mint
- 3 tsp dried marjoram (or 2-3 tbsp fresh but I only had dried)
DRESSING:
- 5 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 4 tsp apple cider vinegar
- sea salt and pepper to taste
Instructions
- Preheat your oven to 170C (325F). Toast the hazelnuts in the oven for 10 minutes. Let cool down and using a paper towel, rub off as much skin off the hazelnuts as you can. Set aside.
- In a medium pot, bring the lentils to a boil and cook for 15-25 minutes until tender. Drain and pour into a big mixing bowl.
- While that's cooking, steam the broccoli for 10 minutes or until tender. Add the broccoli to the lentils and set aside.
- Heat the coconut oil in a small pan and sautée the shallot for 5-7 minutes or until glossy and starting to get brown. Add it to the bowl along with the chopped bell pepper, feta (if using), parsley, mint, and marjoram. Season with salt and pepper and toss to mix everything. Roughly chop some of the hazelnuts and add 3-4 tbsp to the salad.
- Drizzle with the dressing, toss again and serve sprinkled with more hazelnuts or herbs if desired.
- Store in the fridge in an airtight container for 2-4 days (it'll probably stay fresh longer if you're not using the feta).