Root Vegetable & Lentil Salad with Tatziki Dressing
Directions 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 Whiskware Dressing Shaker , whisk together all dressing ingredients. Serve alongside the warm salad.