Warm Lentil Salad with Roasted Vegetables
During the winter months, I gravitate to using root vegetables like carrots, celeriac, beets, and radishes, to name a few. Brighten the root vegetables and lentils that have earthy tones with a potent vinegar like Sherry vinegar and fresh orange juice. This quantity feeds a large group, which is perfect for a holiday. Feel free to halve it for everyday meals.
10 to 12 servings
INGREDIENTS:
Salad Base
1 celeriac, peeled, ½ inch dice (about 1 pound)
2 carrots, peeled, ½ inch dice (about ½ pound)
2 parsnips, peeled, ½ inch dice (about ½ pound)
3 beets or yams, peeled, ½ inch dice (about ½ pound)
8 large radishes, quartered (about ½ pound)
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper
4 slices pancetta or bacon, cut into 1” pieces
2 cups brown lentils, rinsed
6 cups filtered water
2 cloves garlic, minced
1 bay leaf
½ teaspoon sea salt
1 teaspoon dried dill
1 teaspoon dried thyme
Vinaigrette
2 teaspoons Dijon mustard
¼ cup sherry vinegar
¼ cup fresh orange juice
½ cup extra virgin olive oil
Serving
2 green onions, thinly sliced
1 ½ tablespoons fresh dill, chopped
1 ½ tablespoons fresh parsley, chopped
DIRECTIONS:
Salad Base
Preheat the oven to 400°. Mix the celeriac, carrots, parsnips, beets, and radishes in a large bowl with two tablespoons of olive oil, then place them on a sheet pan. Cover with foil, place in oven, and bake for twenty-five minutes. Remove the foil, drain any liquid if necessary, and scatter the pancetta or bacon on top of the vegetables. Roast until the vegetables are golden-brown all over, about thirty to forty minutes.
In the meantime, combine the lentils with the water, garlic, bay leaf, salt, dill, and thyme. Bring to a boil, reduce the heat, cover with a lid, and simmer until the lentils are tender to the bite. (Time will vary according to the type and age of the lentils). In a colander, strain the lentils and discard the bay leaf. Toss the lentils with half of the vinaigrette.
Vinaigrette
Whip the mustard, vinegar, orange juice, and olive oil in a small bowl.
Serving
Combine the lentils with the roasted vegetables, bacon, and remaining vinaigrette. Taste, Think, Transform with salt, vinegar, orange juice, and/or olive oil. Arrange it in a bowl, platter, or individual serving plates. Sprinkle with the green onions, dill, and parsley. Serve warm.
Warm Lentil Salad with Roasted Vegetables
Ingredients
- 1 celeriac, peeled, ½ inch dice (about 1 pound)
- 2 carrots, peeled, ½ inch dice (about ½ pound)
- 2 parsnips, peeled, ½ inch dice (about ½ pound)
- 3 beets or yams, peeled, ½ inch dice (about ½ pound)
- 8 large radishes, quartered (about ½ pound)
- 2 tablespoons extra virgin olive oil
- Sea salt and fresh ground black pepper
- 4 slices pancetta or bacon, cut into 1” pieces
- 2 cups brown lentils, rinsed
- 6 cups filtered water
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 2 teaspoons Dijon mustard
- ¼ cup sherry vinegar
- ¼ cup fresh orange juice
- ½ cup extra virgin olive oil
- 2 green onions, thinly sliced
- 1 ½ tablespoons fresh dill, chopped
- 1 ½ tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°. Mix the celeriac, carrots, parsnips, beets, and radishes in a large bowl with two tablespoons of olive oil, then place them on a sheet pan. Cover with foil, place in oven, and bake for twenty-five minutes. Remove the foil, drain any liquid if necessary, and scatter the pancetta or bacon on top of the vegetables. Roast until the vegetables are golden-brown all over, about thirty to forty minutes.
- In the meantime, combine the lentils with the water, garlic, bay leaf, salt, dill, and thyme. Bring to a boil, reduce the heat, cover with a lid, and simmer until the lentils are tender to the bite. (Time will vary according to the type and age of the lentils). In a colander, strain the lentils and discard the bay leaf. Toss the lentils with half of the vinaigrette.
- Whip the mustard, vinegar, orange juice, and olive oil in a small bowl.
- Combine the lentils with the roasted vegetables, bacon, and remaining vinaigrette. Taste, Think, Transform with salt, vinegar, orange juice, and/or olive oil. Arrange it in a bowl, platter, or individual serving plates. Sprinkle with the green onions, dill, and parsley. Serve warm.
Nutrition Facts
Calories
294.52Fat (grams)
13.87 gSat. Fat (grams)
2.29 gCarbs (grams)
33.1 gFiber (grams)
13.12 gNet carbs
19.98 gSugar (grams)
5.24 gProtein (grams)
10.63 gSodium (milligrams)
244.65 mgCholesterol (grams)
3.08 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.