Next up in our Trader Joe’s month is a recipe for warm lentil salad from reader Karen. “My husband and I started making this six years ago and we still do,” she says. “It’s a perfect Sunday night dinner, and reheats beautifully as leftovers during the week. I’ve recommended this recipe to many family and friends, and they continue to make it, too.” Sold! Here’s how Karen does it…
1 medium head of cauliflower
Salt and pepper
4 tbsp olive oil
4 oz. TJ cubed pancetta
1 package TJ mirepoix (diced onions, carrots and celery)
1 package TJ Ready to Eat lentils
1/3 cup chicken stock
1 tsp fresh thyme
1 bay leaf
1 tbsp sherry vinegar
Preheat oven to 425F. Cut cauliflower into 1-2 inch florets and spread evenly over a baking sheet. Drizzle with 3 tbsp olive oil, salt and pepper. Roast for 25 minutes.
Over medium heat, sauté pancetta cubes in 1 tbsp oil. Add in TJ mirepoix and cook for about 3 minutes, until vegetables begin to soften. Add TJ lentils, and top with chicken stock, salt, pepper, fresh thyme and a bay leaf. Let simmer for about 15 minutes. After removing lentil mix from the heat, add sherry vinegar (“this is key for flavor,” says Karen). Top with roasted cauliflower and serve.
Thank you so much for sharing, Karen!
P.S. More recipes, including a veggie tart and cheesy cauliflower soup.
(Photos by Posie Brien for Cup of Jo. Thanks to Franny Eremin for helping with this series.)