Panzanella Salad with Thyme Marinated Lentils –

Panzanella Salad with Thyme Marinated Lentils

  By lentilsorg    

September 2, 2015

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  • Prep: 5 Minutes
  • Cook: 15 Minutes
  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 6


  1. PREHEAT the oven to 350°F (180°C).
  2. FOR the marinade: place vinegar, oil, honey, mustard, and thyme in a blender and puree until the thyme has been incorporated. Season with salt and pepper. Pour half onto cooked lentils and reserve remainder. Allow lentils to marinate for 10 minutes.
  3. SPREAD bread cubes evenly on a baking tray. Bake until lightly toasted, approximately 5 minutes, and let cool.
  4. IN a larger bowl, combine toasted bread, arugula, tomatoes, cheese, onion, prosciutto, and olives together. Toss lentils into salad. Drizzle with remaining dressing, and serve immediately.


Marinated Lentils:

¼ cup (60 mL) white wine vinegar

3 Tbsp (45 mL) olive oil

1 Tbsp (15 mL) honey

¼ tsp (1 mL) whole grain mustard

1 Tbsp (15 mL) fresh thyme leaves (reserve some for garnish)

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

1½ cup (375 mL) cooked or canned green or French green lentils, drained & rinsed


4½ cups (1.25L) cubed day-old sourdough bread

1½ cups (375 mL) baby arugula

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) halved bocconcini cheese

1⁄3 cup (75 mL) thinly sliced red onions

1⁄3 cup (75 mL) chopped prosciutto slices

¼ cup (60 mL) pitted & halved Kalamata olives


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium1050 mg
Potassium337 mg
Protein22 g
Cholesterol35 mg
Sugar6 g
Total Fat20 g
Saturated Fat8 g
Total Carbohydrates44 g
Dietary Fiber6 g