Vegetarian Cobb Salad with Crispy Lentils
Vegetarian Cobb Salad with Crispy Lentils! Crispy french lentils, eggs, blue cheese, lettuce, avocado, cucumber, tomatoes and a homemade ranch dressing.
Equipment
- Cast Iron Skillet
Ingredients
Crispy Lentils
- 1/2 cup French or Beluga Lentils , soaked overnight or at least 8 hours
- 2 tablespoons olive oil
- Flaky sea salt
Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened milk of choice
- 3-4 tablespoons finey chopped fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and freshly ground pepper, each
Cobb Salad Ingredients
- 8 cups torn romaine or little gem lettuce
- 2 hard boiled eggs
- 2-3 ounces blue cheese, crumbled
- 1/2 cup thinly sliced cucumbers
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
Instructions
Make the Crispy Lentils
- The lentils need to be soaked before cooking. Soak them in water for at least 8 hours, or overnight. When ready to make, rinse in water and drain throughouly.
- Heat the olive oil in a large skillet, like a cast iron skillet, over medium heat. Add the drained lentils and cook for 5 minutes, stirring often, until lentils are crispy. Remove and place on a paper-towel lined plate and set aside.
Make the Dressing
- Whisk together all ingredients for the ranch dressing, seasoning to taste, adding more salt/pepper/herbs as desired.
Make the Salad
- Divide the ingredients amoung 4 bowls-- the lettuce, hard boiled eggs, blue cheese, cucumbers, tomatoes and avocado. Drizzle with ranch dressing and top with the crispy lentils.
Nutrition
Serving: 1servingCalories: 533kcalCarbohydrates: 27gProtein: 16gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 104mgSodium: 524mgPotassium: 708mgFiber: 13gSugar: 4gVitamin A: 4143IUVitamin C: 24mgCalcium: 180mgIron: 4mg