warm lentil salad with roasted root veggies

between the pulled pork quesadillas & the smoked mozzarella pasta i definitely ate too much of over the weekend, i was more than ready for a veg-based dinner tonight.  after a 3-mile run & some killer hot yoga at a new-to-me studio that i’m loving so far (today was class #2 for me), this meal was exactly what i needed to refuel before getting some more work done this evening. i found the recipe for this in the latest issue of the yoga journal (shout-out to nathan for renewing my subscription). i mean, could i get anymore granola? i don’t think so.

ingredients:
-1 1/4 cups dried green or black lentils
-2 stalks celery, diced
-4 cups root vegetables (carrots, parsnips, rutabaga, turnips, or a mix–i used 3 cups carrots, 1 cup parsnips)
-1 1/2 teaspoons chopped fresh thyme (i just used a teaspoon dried & a bunch of fresh thyme sprigs, but i’d recommend doing what they say because i was spitting out thyme stems left & right as i was eating)
-3 tbsp olive oil
-1/2 tsp salt (i used garlic salt)
-3 tbsp finely chopped parsley
-1 1/2 tbsp sherry vinegar
-5 cloves garlic, minced (i added this, it’s not in the original recipe)

directions:
1) preheat oven to 400 degrees.
2) cook the lentils in boiling water until just tender, about 25 minutes. drain & set aside.
3) while waiting for lentils to cook, arrange root vegetables & celery on a baking sheet. drizzle with 2 tbsp of the  olive oil. sprinkle with thyme & garlic salt. mix with your hands to coat well. stick them in the oven.
4) after 10 minutes, take vegetables out & stir them. put them back in the oven until tender & golden around the edges (about 15 more minutes).
5) combine lentils, vegetables & parsley in a large bowl. drizzle with vinegar & another tablespoon of olive oil & toss well before serving.

*makes 6-8 servings.

coming up later this week on sunday’s too:
-bacon jam (as inspired by last week’s lunch at the slow food uw cafe)
-mushrooms sauteed in truffle oil & white wine
-shrimp with fresh basil & roasted tomatoes, onions & garlic
-beet salad with blood oranges, candied walnuts & goat cheese

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About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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