Lentil and Anasazi Bean Salad with Radicchio

Name: Lentil and Anasazi Bean Salad with Radicchio
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup beluga lentils; 4 cups water; 2 cloves garlic; 1 1/2 tsp salt; 1 sprig thyme; 1 cup yellow lentils; 4 cups water; 2 cloves garlic; 1 1/2 tsp salt; 1 sprig thyme; 1 cup anasazi bean (soaked in water for at least 1 hour); 6 cups water; 1/2 onion (charred); 2 cloves garlic; 1 whole bay leaf; 1 sprig thyme; 2 whole onions (sliced); 2 tbsp butter; 2 tbsp olive oil; 1 cup veganaise; 1 tsp salt ((pepper to taste)); 1 head castlefranco lettuce; 3 tbsp chimichurri sauce; 3 tbsp olive oil; 1 salt (and pepper to taste)

4 from 2 votes

This Lentil and bean salad is a fantastic recipe for the fall or spring. This is clean eating at its finest, This lentil salad is filling, beautiful, and most importantly, delicious!

This was the last savory course that I ended up serving for recent charity lunch. The whole meal was vegetarian and I decided to serve the salad last on par with the French traditions that actually serve salads as the last course.

Everyone really enjoyed this dish. It might not sound like something that is an incredible dish but for any vegetarian or vegan, and for that matter, anyone who likes beans and legumes, this is really a delicious recipe!

I know lentils and beans aren’t for everyone but I would encourage you to give this recipe a chance. Here is the lentil and anasazi bean salad recipe I hope you enjoy it!

Ingredients

8 people

Beluga Lentils

1 cup beluga lentils
4 cups water
2 cloves garlic
1 1/2 tsp salt
1 sprig thyme

Yellow Lentils

1 cup yellow lentils
4 cups water
2 cloves garlic
1 1/2 tsp salt
1 sprig thyme

Anasazi Bean

1 cup anasazi bean soaked in water for at least 1 hour
6 cups water
1/2 onion charred
2 cloves garlic
1 whole bay leaf
1 sprig thyme

Caramelized Onion Sauce

2 whole onions sliced
2 tbsp butter
2 tbsp olive oil
1 cup veganaise
1 tsp salt (pepper to taste)

Garnish

1 head castlefranco lettuce
3 tbsp chimichurri sauce
3 tbsp olive oil
1 salt and pepper to taste

Nutritional information

Calories: 393kcalCarbohydrates: 37gProtein: 15gFat: 20gSaturated Fat: 2gCholesterol: 1mgSodium: 1437mgPotassium: 439mgFiber: 15gSugar: 1gVitamin A: 46IUVitamin C: 7mgCalcium: 65mgIron: 5mg

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Servings 8 people

How to cook beluga lentils

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked.
Strain the lentils reserving the liquid for another use and pour out onto a sheet pan lined with parchment to cool. Set aside
Do the same process with the yellow lentils

How to cook beans

In a pot place anasazi bean with all of its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.
Cook 55-60 or so minutes until the beans are tender and cook through. Set aside to cool in its cooking water.

How to make caramelized onions

In a large saute pan on medium high heat add olive oil, butter, and sliced onions. Cook for about 25-30 minutes stirring occasionally to ensure even cooking.
The onions should be a golden brown color when they are done caramelizing. Once they are caramelized, season onions with salt and place in a food processor and pulse to chop the onions but I didn’t puree them into baby food.
Place in a bowl with veganaise/mayo and mix well. Season and set aside.

To finish

Place 1 1/2 cups of each lentil and bean in a bowl. Add 5 tbsp of chimichurri to the beans-lentil mixture. Season with salt and pepper.
In a separate bowl, add castelfranco, olive oil, white balsamic, and salt. Mix well. On the plate, using a round ring mold, place a spoonful of the caramelized onion sauce inside the ring mold and spread evenly using an offset spatula.
Then add the lentil-bean mixture on to to fill the ring mold. Using the back of the spoon press down on the mixture to make sure it is tightly bound inside the ring mold.
Then remove the mold and add a few leaves of castelfranco. Serve and enjoy!