Lentil Salad With Roasted Vegetables Recipe

Name: Lentil Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 small acorn squash, peeled, seeded and diced into 1/2-inch pieces; 2 medium carrots, peeled and diced into 1/2-inch pieces; 1 medium celeriac or 2 small turnips, 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; 1/2 teaspoon salt; 2 sprigs thyme; 1 sprig rosemary, cut in half; 4 slices bacon, cut into 1-inch pieces (optional); 2 cups brown lentils or 2 cups green lentils; 2 garlic cloves, peeled and smashed; 1 bay leaf; 1 1/2 teaspoons kosher salt, more to taste; Vinaigrette; 1/4 cup sherry wine vinegar, more to taste; 2 teaspoons Dijon mustard; 1/2 teaspoon salt; 1/2 cup extra-virgin olive oil; For serving; 2 heads radicchio, sliced; 2 scallions, thinly sliced (white and green parts); parsley, roughly chopped, for garnish; flaky sea salt, to taste; 1 tangerines or 1 small orange, halved and seeded

Servings: persons

Salad
1 small acorn squash, peeled, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac or 2 small turnips, 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
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices bacon, cut into 1-inch pieces (optional)
2 cups brown lentils or 2 cups green lentils
2 garlic cloves, peeled and smashed
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
Vinaigrette
1/4 cup sherry wine vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
For serving
2 heads radicchio, sliced
2 scallions, thinly sliced (white and green parts)
parsley, roughly chopped, for garnish
flaky sea salt, to taste
1 tangerines or 1 small orange, halved and seeded

1
Heat oven to 400 degrees. Place vegetables in one layer on 1 or 2 large rimmed baking pans, then 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 if using and back for 30 to 40 minutes or until vegetables are tender and golden all over.
2
Meanwhile, In a large pot, combine lentils, 6 cuts water, garlic, bay leaft, 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 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 vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine or orange juice over the lentils and drizzle with more olive oil if needed.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Salad, 1 small acorn squash, peeled, seeded and diced into 1/2-inch pieces, 2 medium carrots, peeled and diced into 1/2-inch pieces, 1 medium celeriac or 2 small turnips, peeled and diced into 1/2-inch pieces, and more.

Yes, Lentil Salad With Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil Salad With Roasted Vegetables

How did you like this recipe?

Frequently Asked Questions