I have made this salad multiple times in the past two years, but never managed to photograph it or blog about it - until now! Which is a shame, because it is so delicious and satisfying, and you could have been making it, too. I'm so sorry! But I'm sharing it with you now, and I hope that you know how serious I am about loving this salad, because I rarely ever make things more than once. I even bought pomegranate molasses for my parents so that I could make this for them!
Special thanks to Melissa at Smells Like Brownies, for making it with me again two years after our first time making it together so that we could photograph it.
First thing is first, you must cook some lentils! I use French lentils for pretty much everything because they retain their shape and texture. Plus, they are a pretty green.
Meanwhile - prep your other ingredients. Chop your vegetables: onion, garlic, bell peppers. I love how colorful the bell peppers are, and how pretty they make the salad. So buy one of those 3 packs that has red, yellow, and orange. It will make you so happy. We also had a little bit of a green pepper left over, so we threw that in.
Also use this time to rehydrate some sun-dried tomatoes in boiling water. The water will become infused with tomato flavor, and will later become part of the dressing - neat! Not pictured - toast some walnuts. It releases the oils and makes them so much more flavorful.
Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn't actually a pie? Whatever, don't judge me. It's time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!
This vegetarian version shepard's pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy's Day (which is never St Patty's by the way). I mean, just look at that gorgeous green topping.
The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor.