Description
This healthy, hearty lentils and roasted vegetable salad pairs roasted carrots and beets with warm green lentils, tangy feta cheese, crunchy toasted walnuts, and creamy garlic and herb yogurt dressing.
Ingredients
Units
Scale
- 1 cup French-style green lentils, rinsed and picked over
- 1 dry bay leaf
- Kosher salt
- 1 bunch beets, scrubbed, cleaned, and cut into 1/2– to 1-inch sections. You can use any color of beets.
- 1–2 bunches of carrots, any color combination, cleaned, trimmed, and cut into smaller pieces if needed.
- 3 tablespoons extra virgin olive oil
- Freshly ground pepper
- 1 cup plain, full-fat Greek yogurt
- 1 tablespoon fresh lemon juice (about 1/2 of a lemon)
- 1–2 grated or minced garlic cloves
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh Italian parsley
- 1/4 –1/2 cup crumbled feta cheese
- 1/2 cup toasted walnut pieces
- More garnish ideas: chopped fresh herbs and/or carrot tops, squeeze of lemon juice
Instructions
ROAST THE VEGETABLES:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add carrots and beets in a single layer to the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Using your hands or a spatula, toss the vegetables. Then add to the oven and roast until the vegetables are cooked through and starting to caramelize, about 20 minutes. Remove from the oven and set aside.
MAKE THE LENTILS:
- While the vegetables are roasting, make the lentils.
- Rinse lentils and add them to a saucepan with 2 1/2 cups water and a bay leaf. Bring to a boil and then immediately reduce the heat, cover and let simmer until the lentils are tender (but not mushy) about 20-25 minutes. Discard the bay leaf and add salt to taste.
MAKE THE DRESSING:
- In a small bowl, mix together the yogurt, garlic, lemon juice, remaining tablespoon of olive oil, and chopped fresh herbs. Mix until combined and then season with salt and pepper to taste.
ASSEMBLE AND SERVE:
- When ready to serve, toss the lentils in a bit of olive oil and adjust the seasoning if needed.
- Spoon the lentil onto a platter or individual plates. Top with the roasted vegetables, crumbled feta cheese, the toasted walnuts.
- Drizzle with the yogurt dressing to taste and garnish with additional fresh herbs, if desired.
Notes
- MAKE-AHEAD: You can roast your vegetables up to a day ahead of time. Store them covered in the refrigerator and then just bring them to room temperature before serving. Any extra dressing can also be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main, Side