Roasted Root Vegetable and Lentil Warm Salad
Oven-roasted carrots and parsnips served over a bed of seasoned French lentils.
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Ingredients
- 1 cup French Green (Le Puy) Lentils
- 3 large Carrots, peeled and sliced into batons
- 3 large Parsnips, peeled and sliced into batons
- 4 tablespoons Extra-virgin olive oil
- 4 pieces Fresh thyme sprigs
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 small Shallot, finely minced
- 1/4 cup Fresh parsley, chopped
- 3 cups Vegetable broth
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the carrots and parsnips with 2 tablespoons of olive oil, salt, pepper, and the thyme sprigs on the baking sheet.
- 3
Roast the vegetables for 25-30 minutes, turning halfway through, until tender and caramelized at the edges.
- 4
While vegetables roast, rinse lentils and place them in a pot with the vegetable broth; bring to a boil, then simmer for 20-25 minutes until tender but firm.
- 5
In a small bowl, whisk together the remaining olive oil, Dijon mustard, red wine vinegar, and minced shallots to create the dressing.
- 6
Drain any excess liquid from the cooked lentils and discard the thyme sprigs from the roasted vegetables.
- 7
Combine the warm lentils with half of the dressing and the fresh parsley in a large mixing bowl.
- 8
Plate the lentils, top with the roasted root vegetables, and drizzle the remaining dressing over the top before serving warm.
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