Winter Lentil Salad with Roasted Root Veggies

1. 1

   Bring a medium pot of well-salted water to a boil and rinse the lentils in two or three changes of water.

2. 2

   And the lentils to the pot and cook just until tender, about 25 minutes.

3. 3

   Drain well and set aside.

4. 4

   Position a rack in the center of the oven and heat to 400F.

5. 5

   Pile the celery, root vegetables, and thyme on a large rimmed baking sheet and drizzle with 2 tablespoons of the oil and 1/2 teaspoon salt.

6. 6

   Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer.

7. 7

   Roast the vegetables, stirring after 10 minutes or so, and continue to cook until tender and golden on the edges, about 15 minutes longer.

8. 8

   Combine the lentils, vegetables, and parsley in a large bowl.

9. 9

   Drizzle with the vinegar and another 1 tablespoon oil and toss to combine.

10. 10

    Taste and add more vinegar, oil, or salt as desired.

11. 11

    Serve right away or refrigerate for up to 3 days.

12. 12

    If making ahead, let it come to room temperature before serving; you may also want to refresh the salad with a little extra olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.