Warm Lentil and Roasted Root Vegetable Salad
Warm Lentil and Roasted Root Vegetable Salad is a vibrant and hearty dish that brings together earthy lentils and sweet roasted carrots, parsnips, and beets. This colorful salad is perfect for cozy gatherings or meal prep, offering a delightful balance of flavors that warms the heart and satisfies hunger. Enjoy it warm or chilled—either way, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 medium beets, peeled and diced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Fresh herbs (parsley or cilantro) to taste
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine diced carrots, parsnips, and beets with 2 tbsp olive oil, salt, and pepper. Toss until well coated.
- Spread the vegetables on the prepared baking sheet in a single layer. Roast for 30–35 minutes until tender.
- Meanwhile, rinse lentils under cold water. In a saucepan, combine lentils with double the amount of water. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until tender but holding shape.
- Once cooked, drain excess water from lentils. Mix lentils with roasted vegetables in a large bowl. Drizzle with balsamic vinegar and add fresh herbs.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg