Lentil salad with roasted vegetables
Dimitra's Dishes · ♥ 525 likes · 21.8K views · 6 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 bag cauliflower florets
Spread the cauliflower florets in a large half sheet pan with the baby carrots.
- baby carrots
- 1 whole onion
Peel, halve and slice the onion; peel the beets and cut bite-sized; add to the pan.
- 3 whole beets
- olive oil
- salt
- freshly cracked black pepper
Drizzle with olive oil and season with salt and black pepper; flip, season the other side and drizzle with a little more oil.
- 6–8 cup water
- 1 whole bay leaf
- 1 cup French lentils
Put the water, bay leaf, lentils and half a teaspoon of salt in a saucepan; bring to a boil over high heat.
- 2 cloves garlic cloves
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
In a little pitcher combine the grated garlic, olive oil, balsamic vinegar, Dijon mustard and oregano; whisk.
- 1 tsp Dijon mustard
- 1 tsp oregano
Cut the larger florets and the baby carrots down to the size of the beets.
Toss the lentils in a big bowl with half the dressing, salt and pepper, and a little more olive oil and balsamic.
Add as many roasted vegetables as wanted, pour over the rest of the dressing, toss and taste for salt and pepper.
- feta
- olive oil and balsamic vinegar
Transfer to a serving bowl or platter and crumble feta on top.