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.

This is a handy tool that I have used in culinary classes to help visualize the size and shape of different cuts and dices. You can use a ruler to help cut a 1/2 x 1/2 x 1/2 inch dice sample to place on your cutting board.

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

Warm Lentil Salad with Roasted Vegetables
Yield: 10 to 12 servings
Author:
Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M
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.

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

Instructions

Salad Base
  1. 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.
  2. 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
  1. Whip the mustard, vinegar, orange juice, and olive oil in a small bowl.
Serving
  1. 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

294.52

Fat (grams)

13.87 g

Sat. Fat (grams)

2.29 g

Carbs (grams)

33.1 g

Fiber (grams)

13.12 g

Net carbs

19.98 g

Sugar (grams)

5.24 g

Protein (grams)

10.63 g

Sodium (milligrams)

244.65 mg

Cholesterol (grams)

3.08 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

lentils, root vegetables, roasted vegetables
salad, side dish
American
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Linda Hierholzer