IngredientsServing Size: 4-6
1 cup French green lentils
1 1/2 pounds multicolored carrots, cut into angled 2-inch pieces
1 1/2 pounds parsnips, halved lengthwise, then cut into 2-inch pieces
2 1/4 teaspoons ground cumin
2 1/4 teaspoons ground coriander
1/2 teaspoon ancho chile powder
1 cup, plus 2 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup chopped fresh cilantro
Sea salt and black pepper to taste
1 cup plain Greek yogurt
1 cup finely diced cucumber, seeds removed
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh dill
I teaspoon finely chopped chives
I clove garlic, minced
sea salt and black pepper to taste
1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce heat and simmer until just tender (about 20 minutes). Remove from heat, add a pinch of salt and let stand for 5 minutes; then drain. Spread lentils on a rimmed baking sheet and let cool slightly.
2. While lentils are cooking, preheat oven to 400°. On a large rimmed baking sheet, toss carrots and parsnips with the cumin, coriander, chile powder, salt, pepper, and 1/4 cup olive oil. Roast vegetables until tender and browned in spots (20–25 minutes).
3. In a large bowl, toss lentils with warm roasted vegetables, lemon juice, and the remaining olive oil. Fold in the chopped mint and cilantro and season with salt and pepper. Transfer to a serving platter.
4. In your , whisk together all dressing ingredients. Serve alongside the warm salad.
WHIP THIS UP WHEN…
You’re looking for a nutritious and satisfying vegetarian main meal that even meat eaters will love.
It’s easy to make tasty, tangy, tantalizing dressings and marinades from scratch with the .