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Warm Lentil and Root Vegetable Salad

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • tzatziki
:
  • lentils
  • 1 cup French green lentils, picked over
  • Fine Himalayan pink salt
  • Pepper
  • 1 1/2 pounds medium multicolored carrots, cut on a bias into 2-inch pieces
  • 1 1/2 pounds medium parsnips, halved lengthwise and cut into 2-inch pieces
  • 2 1/4 teaspoons ground cumin
  • 2 1/4 teaspoons ground coriander
  • 1/2 teaspoon ancho chile powder
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 3/4 cup chopped mint, plus torn leaves for garnish
  • 3/4 cup chopped cilantro, plus leaves for garnish
  • 1 cup coconut milk yogurt (see Note)
  • 1/4 cup finely diced seeded cucumber
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped dill
  • 1 teaspoon finely chopped chives
  • 1 garlic clove, minced
  • Fine Himalayan pink salt
  • Pepper

Details

Adapted from foodandwine.com

Preparation

Step 1



1 Make the lentils In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Simmer over moderate heat until just tender, 20 minutes. Remove from the heat, add a generous pinch of salt and let stand for 5 minutes; drain. Spread the lentils on a rimmed baking sheet and let cool slightly.


2 Meanwhile, preheat the oven to 400°. On a large rimmed baking sheet, toss the carrots and parsnips with the cumin, coriander, chile powder and 1/4 cup of the olive oil. Season generously with salt and pepper. Roast the vegetables until tender and browned in spots, 20 to 25 minutes. 


3 In a large bowl, toss the lentils with the warm roasted vegetables, the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Fold in the chopped mint and cilantro and season the salad with salt and pepper. Transfer to a platter and garnish with mint and cilantro leaves.


4 Make the tzatziki In a small bowl, whisk all of the ingredients together and season with salt and pepper. Serve alongside the warm lentil salad.


Notes

Coconut milk yogurt is dairy-free and can be found in the refrigerated section of most grocery stores.

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