Lentil Citrus Salad

This recipe is a keeper salad, what does that mean? Easy answer-it keeps well in the fridge so you can snack on it or use it with other ingredients like chicken or tuna to enjoy. Try this next time you make as well, fill a tortilla and add some grilled veggies and maybe a sprinkle of feta cheese for a wonderful delightful vegetarian sandwich. And if you grill it, that won't hurt at all. 

I made this salad to help honour the wonderful Bonnie Stern last night at the Junior League of Toronto's Culinary Trailblazer event at George Brown College. Let me say that I was very happy to see faces returning 2 and 3 times for more. If you have a copy of Best of Bridge Everyday Celebrations you will find the recipe in there. 

Lentil Citrus Salad

Elizabeth Baird has created this salad many times over but this refresh includes one of her favourite ingredients-citrus and makes it even more irresistible! She also helped me serve it last night by sprinkling on the toasted almonds for everyone.

1/2 cup (125 mL) wild rice 

1 cup (250 mL) green or brown lentils 

1/2 cup (125 mL) orzo pasta

1/2 cup (125 mL) currants  

1/4 cup (60 mL) canola oil, divided 

1/2 cup (125 mL) finely chopped red onion  

2 garlic cloves, minced 

2 tsp (10 mL) mild curry paste or powder 

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) each turmeric and salt 

Pinch cayenne pepper

3 tbsp (45 mL) white wine vinegar 

1 tsp (5 mL) Dijon mustard 

1/2 tsp (2 mL) grated orange zest 

1 large orange, peeled and diced 

1/2 cup (125 mL) slivered almonds, toasted 

3 tbsp (45 mL) chopped fresh parsley

In a large pot of boiling salted water, cook rice for 10 minutes. Add lentils and simmer for 10 minutes; add orzo and simmer for 5 minutes. Cook until orzo is al dente and rice and lentils are tender but firm. Drain well and transfer to a bowl. Add currants.

In a small skillet, heat 2 tbsp of the oil over medium heat and cook onion and garlic for 3 minutes or until softened. Add curry paste, cumin, salt and cayenne; cook stirring for 1 minute. Remove from heat and whisk in remaining oil, vinegar, mustard and orange zest. Pour over rice mixture and stir well to coat. Cover and let chill in refrigerator for at least 2 hours. 

Add orange, almonds and parsley and stir again to combine before serving. 

Serves 6 to 8. 

Tip: Need a gluten free option? You can substitute quinoa for the orzo and cook it the same length of time. 

If you’re looking for a peppery addition, Emily’s friend Lisa suggests using some roughly chopped baby arugula in the salad.