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.

-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)

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

About Christina

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