Lentil Panzanella w/ Herbed Thyme Dijon Dressing
This lovely panzanella salad is fresh and easy to make, but is full of classic French herbs and flavors.
Ingredients
Lentils
- 3/4 Cup Green Lentils
- 3 Cups Water to cook
Panzanella Bread
- 2 Cups Ezekiel Bread or other hearty bread, torn into small-ish pieces
- Drizzle of Extra Virgin Olive Oil
- Pinch of Sea Salt + Pepper
Salad
- Fresh Arugula
Herbed Thyme Dijon Dressing
- 1 Clove Garlic minced
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbs Dijon Mustard
- Juice from 1/2 - 1 Lemon to taste
- A little zest from the lemon
- 2 Tsp Fresh Thyme Leaves packed
- 3 Tsp Fresh Parsley Leaves packed
- 1/4 Tsp Sea Salt or more to taste
- 1/4 Tsp Black Pepper or more to taste
- 1 Tbs Water to thin
Instructions
- To start, bring 3 cups water to boil, then reduce heat to simmer. Add lentils and cook uncovered, for about 20-25 minutes, or until lentils are chewable but still have a bit of "bite". When done, rinse lentils with cool water and drain. Set aside for later.
- To make panzanella croutons, break your bread into small pieces, about an inch thick. You can use a knife but the traditional way is to break the bread by hand! I used two slices of Ezekiel bread and that turned out to be about 2 cups, when broken.
- Bring a pan to medium heat. Drizzle pan with a generous glug of olive oil. Add in bread pieces and cook, tossing frequently, until bread starts to become toasty and brown, about 5-10 minutes depending on how hot your pan is.
- When panzanella bread is done, toss in a bowl with a pinch of sea salt and pepper. Set aside.
- To make the vinaigrette, combine all ingredients into a high speed blender and blend on high until herbs are fully emulsified and the dressing is smooth. Taste, and adjust seasonings if necessary.
- To make the salad, toss a few handfuls of fresh arugula, lentils, panzanella bread, and dressing in a bowl until evenly mixed.