LENTIL SALAD WITH ROASTED VEGETABLES

LENTIL SALAD WITH ROASTED VEGETABLES image

Categories Bean

Yield 10-12 Servings

Number Of Ingredients 27

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Ingredients

FOR LENTIL SALAD
1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 ½ teaspoons kosher salt, more to taste
½ teaspoon black pepper
FOR THE SHERRY VINAIGRETTE:
¼ cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
½ teaspoon salt
½ cup extra-virgin olive oil, more as needed
FOR SERVING:
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

1. Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over. 2. In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender. 3. In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil. 4. Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed. 5. Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

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Shelley Ringold

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1/2 cup of red wine vinegar is way too much! The salad was way too sour.

Aidas Fisa

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This recipe was a disaster! The lentils were mushy and the vegetables were burnt. I would not recommend this recipe to anyone.

Olyad Oli

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Meh.

Blake Hofmeester

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The lentils were a bit too al dente for my taste, but overall this salad was still very good. I'll try cooking the lentils for a few minutes longer next time.

prince ogbu

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This lentil salad is a great way to use up leftover roasted vegetables. I also added some chopped walnuts for extra crunch.

Michale Franklin

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Easy and healthy recipe. Perfect for meal prep!

MaHi King

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Not a huge fan of lentils but this salad was surprisingly good! The roasted vegetables were especially tasty.

mnaiyem hasan

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Yum! Made this for lunch today and it was so good I went back for seconds. Will definitely add this to my regular lunch rotation.

Nevaeh Spinner

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The lentil salad was quick and easy to make. I didn't have any red onion on hand so used a shallot instead. Turned out great!

Rogers Ganesan

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Roasted the vegetables at 425 for about 25 minutes - perfect timing! And adding the feta and fresh parsley at the end really made the flavors pop. Definitely recommend this recipe!

Asif Balouch

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This lentil salad was a hit at my last potluck! The roasted vegetables added a delicious smoky flavor and the lentils were cooked perfectly. I'll definitely be making this again.

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