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    Home » Recipes » Gluten-Free

    Artichoke and Lentil Salad + An Extraordinary Vegan Review & GIVEAWAY!

    January 13, 2014 by keepinitkind 88 Comments

    Artichoke and Lentil Salad

    Who's totally tired of all of the warm, heavy comfort foods that come with the winter? Yeah, me neither. But with all of the recipe testing for the book, my body is getting a little bit tired of heavy food (not that all of the recipes for the book are "heavy." There's just a lot of cooking going on over here and all that cooking comes with a lot of tasting). When my body starts feeling sluggish and weighed down, it's time to listen to her.

    Artichoke and Lentil Salad

    A long time ago (like, last October), Book Publishing Company sent me a copy of Alan Roettinger's latest cookbook, Extraordinary Vegan to review. So much was going on in November and December that I never got around to reviewing it. In fact, during that time, I let a lot of things fall by the wayside.However, come January, I started to catch up with things, one of them being this book.

    Artichoke and Lentil Salad

    Since I was craving something light, this was the perfect opportunity. Extraordinary Vegan is packed full of full-flavor, plant-strong, healthy recipes with tips on how to take your cooking to the next level, how to make it extraordinary, if you will. Not only are the recipes healthy, they come together in a snap. I've only had time to try one recipe so far, but I'll definitely be getting to the Masoor Dal with Kabocha Squash, Polenta with Peppers, and the Wild Mushroom Ragoût soon.

    Artichoke and Lentil Salad

    The recipe I tried was the Artichoke and Lentil Salad. French Lentils are paired with artichoke hearts and fresh shallots, and then drenched with a dressing of lemon juice, sherry vinegar, and Dijon mustard. The salad is bright and tangy but the parsley and thyme give this dish a fresh, herbal flare. I made it a few hours before Chris came home and I had to keep "checking" on it while it chilled, taking little bites every time. It could definitely be a meal on it's own but even though it's packed with lentils, it's surprisingly light.

    Artichoke and Lentil Salad

    Print
    Artichoke & Lemon Salad by Alan Roettinger

    Yield: 4 servings

    reprinted with permission from Book Publishing Company

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons sherry vinegar or additional lemon juice
    • 1 teaspoon Dijon mustard
    • 1/4 teaspon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons chopped fresh thyme
    • 3 cups cooked French lentils, or other lentils, well drained
    • 12 canned artichoke hearts, rinsed, patted dry, and cut in half lengthwise
    • 1/3 cup minced shallots

    Instructions

    1. Put the oil, lemon juice, vinegar, mustard, salt, and pepper in a medium bowl and whisk until emulsified. Add the parsley and thyme and whisk until incorporated. Add the lentils, artoichokes, and shallots and tossed until well combined. Serve at once.
    3.1

    Artichoke and Lentil Salad

    Book Publishing Company has been kind enough to host a giveaway for one copy of Extraordinary Vegan to one of my wonderful readers. This giveaway is open to US residents only and will run until 1/18/14 at 11:59pm . Please use the box below to enter.

    Thank you to Alan Roettinger and Book Publishing Company for letting me review Extraordinary Vegan and for hosting this awesome giveaway! And thank you to all of my lovely readers who've stopped by to enter!

    Photography by Chris Miller

    More

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    • The Veggie-Lover's Sriracha Cookbook Giveaway Winner
    • The Veggie-Lover's Sriracha Cookbook: Review & Giveaway!

    Reader Interactions

    Comments

    1. Ann Taylor

      January 13, 2014 at 6:05 am

      study cookbooks and know what I am cooking

      Reply
    2. Rachel @ Rachel in Veganland

      January 13, 2014 at 6:09 am

      That salad! I adore artichokes and I'm on a lentil kick lately, so this would be just perfect! Your photos are gorgeous, and the recipe looks simply incredible!

      Reply
    3. Rachael

      January 13, 2014 at 6:41 am

      Fresh herbs pack a powerful punch - I use them all the time for a burst of flavor!

      Also, this recipe looks AMAZING! Can't wait to try it! Do you think it would be good warm as well?

      Reply
      • keepinitkind

        January 13, 2014 at 1:20 pm

        It IS amazing. We had it while the lentils were still a little warm and loved it. 🙂

        Reply
    4. Danielle

      January 13, 2014 at 6:45 am

      I try to inject as much flavor with spices and herbs as possible!

      Reply
    5. Shannon

      January 13, 2014 at 6:50 am

      I make sure to use plenty of acid and salt in my cooking 🙂

      Reply
    6. Marie Helene

      January 13, 2014 at 6:51 am

      I like to experiment and improvise with what I got on hand. It can lead to delicious surprises!

      Reply
    7. Molly

      January 13, 2014 at 7:05 am

      Sesame oil!

      Reply
    8. Robin

      January 13, 2014 at 7:20 am

      Coconut oil!

      Reply
    9. sheelah

      January 13, 2014 at 7:24 am

      hot sauce!

      Reply
    10. Michelle

      January 13, 2014 at 7:26 am

      Lots of herbs and garlic!

      Reply
    11. HilLesha

      January 13, 2014 at 7:30 am

      Herbs and spices 🙂

      Reply
    12. Melissa

      January 13, 2014 at 7:42 am

      First of all, Chris's photography blows me away every time I open a post of yours! Seriously, he should teach a workshop. I'd be so there! Anyway...I like to cook with the season. Focusing on healthy fresh ingredients, herbs & spices that will balance my body. In the winter months, it's all about warmth, nourishment & a little bit of "comfort!"

      Reply
    13. Ali @ Farmers Market Vegan

      January 13, 2014 at 8:02 am

      Using fresh, seasonal produce from the farmers market and, of course, liquid smoke. 🙂

      Reply
    14. Kelly J. R.

      January 13, 2014 at 8:18 am

      I've learned a lot by cooking recipes developed by a lot of different people. I'm learning to take bits and pieces of things that I've learned from different people to tweak a recipe to make it work for me.

      Reply
    15. Nora

      January 13, 2014 at 8:48 am

      Fresh herbs from the garden, exotic spices and layers of flavor with toasted nuts/seeds. I also like to mix some raw ingredients with my cooked ingredients to add depth to the texture.

      Reply
    16. Megan

      January 13, 2014 at 8:57 am

      Always have non-dairy milk on hand.

      Reply
    17. Ellen

      January 13, 2014 at 10:17 am

      I keep my vegan cooking extraordinary by experimenting with new ingredients and combinations of spices 🙂

      Reply
    18. Kristina

      January 13, 2014 at 11:08 am

      fresh herbs, and cooking with coconut oil.

      Reply
    19. Eileen

      January 13, 2014 at 11:32 am

      This sounds like such a fantastic combination for a full-meal salad! I especially love the excuse to shove more artichokes into my mouth. 🙂

      Reply
    20. Heather

      January 13, 2014 at 11:35 am

      Fresh, seasonal, and hopefully local produce + herbs

      Reply
    21. Jo

      January 13, 2014 at 11:36 am

      Fresh, seasonal produce tastes better than nothing else!

      Reply
    22. Michelle

      January 13, 2014 at 11:53 am

      Spices and fresh produce..

      Reply
    23. Michelle

      January 13, 2014 at 1:03 pm

      Don't be afraid to season your dish! And always use fresh produce.

      Reply
    24. Kristy

      January 13, 2014 at 1:12 pm

      Fresh herbs and nutritional yeast make meals extraordinary!

      Reply
    25. Emma

      January 13, 2014 at 1:26 pm

      Your pictures are so beautiful Chris/Kristy! I'm a tad obsessed with French lentils and obviously artichokes are amazing so I'm sure I'd love this dish. I'm not familiar with the book but am off to check it out now!

      Reply
    26. Amy

      January 13, 2014 at 2:50 pm

      I'm all about real ingredients: coconut oil instead of vegan butter, cacao instead of vegan chocolate chips... It's more healthy and always tastes better!

      Reply
    27. Melissa

      January 13, 2014 at 3:12 pm

      My "trick" is lots of spices -- especially smoked paprika.

      Reply
    28. Mason

      January 13, 2014 at 3:51 pm

      Caramelization is the key to super delicious vegan eats! From onion to tofu, there's flavor in the brown!

      Reply
    29. Kelly

      January 13, 2014 at 4:25 pm

      I like to make it special by tweaking recipes with a little extra something - smoked paprika for example.

      Reply
    30. sarah

      January 13, 2014 at 5:03 pm

      i swear adding cauliflower to anything makes it better

      Reply
    31. Kristen

      January 13, 2014 at 7:36 pm

      Flavored olive oils, particularly TJ's organic garlic olive oil.

      Reply
    32. marquis @realrawkitchen

      January 13, 2014 at 7:53 pm

      This looks so delicious! I feel ya though .. on the weekends I try to catch up on all the recipes in my head and then I'm stuck with all my creations for the rest of the week. Sometimes I just feel like I need a break from all the heavy foods!

      Reply
    33. Lizanna

      January 13, 2014 at 8:27 pm

      It's not a trick per-say, however, I like to eat as fresh and organic as possible. Always creating, colorful and nutritious dishes. I believe that you can create something extraordinary with just a little imagination and fresh ingredients 🙂 A few of my recipes can be found on my site http://www.naturallyvegan.net - Lizanna

      Reply
    34. k-a

      January 13, 2014 at 9:06 pm

      I use veggie broth instead of oils! Makes everything so much lighter.

      Reply
    35. Cathy ziff

      January 13, 2014 at 10:25 pm

      This does look amazing. I think I would add some mushrooms.

      Reply
    36. Greg

      January 14, 2014 at 5:15 am

      Don't be shy with seasonings. Use fresh ingredients.

      Reply
    37. Kelly

      January 14, 2014 at 5:22 am

      That looks and sounds amazing!

      Reply
    38. Sarah

      January 14, 2014 at 8:07 am

      Lots of delicious herbs and spices!

      Reply
    39. Dicey

      January 14, 2014 at 8:28 am

      I'm new to vegan cooking by about 2 months and make it extraordinary by using fresh ingredients and being adventurous! Luckily my family isn't picky and likes to try new things. Cooking fresh, plant-based foods has been a very exciting and rewarding experience for me.

      Reply
    40. Ana

      January 14, 2014 at 9:38 am

      Instead of trying to replace favorite non-vegan recipes with vegan ones, I look for interesting and tasty new recipes. It's a great 'excuse' to try out new flavors!

      Reply
    41. Jenifer

      January 14, 2014 at 10:25 am

      Use the freshest ingredients possible and use what is in season.

      Reply
    42. Rachel

      January 14, 2014 at 10:32 am

      Fresh and local! I incorporate the veggies I get each week from my local CSA.

      Reply
    43. Rebecca @ Strength and Sunshine

      January 14, 2014 at 2:13 pm

      Spices and herbs make my vegan cooking amazing!

      Reply
    44. Shelli

      January 14, 2014 at 3:21 pm

      Keep trying new things, as some will be surprisingly yummy!

      Reply
    45. Sarah

      January 14, 2014 at 3:31 pm

      Adding fresh fruits always brings salads up to the next level.

      Reply
    46. Jess C

      January 14, 2014 at 3:54 pm

      Sub coconut oil for Earth Balance in baking - makes a BIG difference! ☺

      Reply
    47. marlies

      January 14, 2014 at 4:03 pm

      I love using coconut oil in baked goods! it makes them amaaaaazing 🙂

      Reply
    48. Jessica

      January 14, 2014 at 6:53 pm

      My one tip is to find the best cheeze sauce recipe and everything else will come together..lol

      Reply
    49. Sara

      January 14, 2014 at 7:16 pm

      I make my vegan cooking delicious just by simple flavorings! Fresh herbs, olive oil, chipotle or red pepper flakes, soy sauce, lemon and salt and pepper can go a long way.

      Reply
    50. Ani

      January 14, 2014 at 7:33 pm

      Flax eggs for baked goods!

      Reply
    51. Karen Matlock

      January 14, 2014 at 7:54 pm

      I love converting classic recipes to vegan. I can make a whole Thanksgiving dinner totally vegan and delicious!

      Reply
    52. Cadry

      January 14, 2014 at 10:38 pm

      Buying high quality organic ingredients at the peak of freshness makes all of the difference in the world!

      Reply
    53. Denise

      January 15, 2014 at 3:24 am

      Experiment and use spices !!

      Reply
    54. Sarah

      January 15, 2014 at 8:50 am

      I use healthy fats freely, without feeling like I should be making something fat-free... because that does not equal healthy or delicious!

      Reply
    55. Kimberly

      January 15, 2014 at 10:24 am

      I use fresh and not canned whenever possible. I buy dried beans in bulk, grow fresh herbs and vegetables, and get our staples from the local market.

      Reply
    56. Christine

      January 15, 2014 at 5:23 pm

      Coconut oil

      Reply
    57. Jessica

      January 15, 2014 at 6:13 pm

      I have never been good at creating recipes, so by studying every blog I come across and utilizing all my resources on the internet and apps, I can put together a healthy vegan meal with what I have on hand and make it yummy! That Lentil Artichoke Salad looks amazing!

      Reply
    58. Bess

      January 15, 2014 at 8:18 pm

      We keep toasted seasame seeds and toasted pine nuts on hand to sprinkle on dishes as appropriate. Hemp seeds make a good addition, too!

      Reply
    59. B

      January 16, 2014 at 8:32 am

      Coconut oil!

      Reply
    60. Leticia H

      January 16, 2014 at 8:42 am

      To make vegan cooking extraordinary I add lots of spice.

      Reply
    61. Kate

      January 16, 2014 at 9:21 am

      I love to try unusual flavor combinations.

      Reply
    62. Nat

      January 16, 2014 at 9:59 am

      Vegan blogs and sites, just like tis one!

      Reply
    63. kathie

      January 16, 2014 at 10:24 am

      I try to use different spices and herbs to see what flavors I can enhance.

      Reply
    64. Laurie

      January 16, 2014 at 11:33 am

      That salad looks fantastic! I like to use all kinds of different herbs, plus miso to punch up a dish.

      Reply
    65. Jasmine B

      January 16, 2014 at 12:48 pm

      I always must include DEHYDRATED CELERY! I use it in place of salt, and it is just marvelous! It works the exact same way as salt does in enhancing flavor and it much better for your body! Everyone needs to try it out!

      Reply
    66. Cinthia F

      January 16, 2014 at 4:02 pm

      Be adventurous with seasoning and herbs.

      Reply
    67. Amy

      January 16, 2014 at 5:03 pm

      Good spices

      Reply
    68. Gaby

      January 16, 2014 at 5:15 pm

      I love artichoke! I like using fresh ingredients and vegetables and creating things that show how simple ingredients can create something really flavorful. Exactly like this salad!

      Reply
    69. Samantha

      January 16, 2014 at 5:29 pm

      I love using fresh vegetables and spices to make the dish lively!

      Reply
    70. Lydia Claire

      January 16, 2014 at 10:56 pm

      Fresh and local ingredients.

      Reply
    71. Deb Esling

      January 17, 2014 at 5:44 am

      I always use a cookbook as a basis for recipes, but then modify to my own tastes and ingredients on hand.

      Reply
    72. Todd H Miller

      January 17, 2014 at 8:52 am

      Roasting or searing individual ingredients, and layering many flavors together.

      Reply
    73. Amber

      January 17, 2014 at 9:59 am

      Fresh Herbs go a long way! Also, toasted nuts and seeds really make a difference between ordinary and extraordinary!

      Reply
    74. Anna {Herbivore Triathlete}

      January 17, 2014 at 6:09 pm

      Herbs and spices are the keys to making vegan foods delicious in my opinion.

      Reply
    75. Jennifer

      January 17, 2014 at 7:53 pm

      Cashews! They are so versatile and add a lot of texture/flavor to your dishes.

      Reply
    76. Ericka Shervington

      January 17, 2014 at 9:42 pm

      I love to keep Spanish seasoning on hand... it makes a dish... sazon, sofrito... nom nom nom..

      Reply
    77. Karen Drake

      January 18, 2014 at 5:03 am

      I use fresh ingredients and I grow my own herbs.

      Reply
    78. Claire McKeon

      January 18, 2014 at 5:32 am

      I love roasting the veggies even if the recipe doesn't call for it, especially for soups. Roasting brings out so much yummy flavor, ,

      Reply
    79. Kat Emerick

      January 18, 2014 at 7:45 am

      Absolutely love garlic and herbs when I cook.

      Reply
    80. Jenny

      January 18, 2014 at 8:24 am

      To me, making sure there's an umami element makes food extraordinary

      Reply
    81. Charissa

      January 18, 2014 at 4:42 pm

      I think of food as art. I like to follow a recipe and put my own twist on it. I add a little bit of this and that to elevate the flavors. I like to cook vegan food that is visually appealing and remarkably delicious.

      Reply
    82. PJ

      January 18, 2014 at 5:28 pm

      Add a lot of flavor by adding plenty of seasoning.

      Reply
    83. Buddy Garrett

      January 18, 2014 at 6:40 pm

      I like to experiment with adding different herbs and spices to my veggie dishes.

      Reply
    84. Erin Salisbury

      January 18, 2014 at 8:29 pm

      Following a lot of bloggers to continue to be inspired to try new things!

      Reply
    85. Deven Dougherty

      January 18, 2014 at 9:22 pm

      Garlic and other seasonings!

      Reply
    86. Alan Roettinger

      January 20, 2014 at 7:53 am

      Thanks SO MUCH for hosting this giveaway, Kristy!

      Reply
      • keepinitkind

        January 20, 2014 at 5:48 pm

        Thank you so much for such a great book! 🙂

        Reply

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