Description
This Rosemary Rainbow Carrot and Lentil Salad is a perfect way to showcase some of fall’s best produce! Lentils provide plant-based protein and iron, making this dish satisfying and packed with nutrition benefits.
Ingredients
Scale
- 1 cup dry green lentils
- 3 cups low sodium vegetable stock
- 3 cups sliced rainbow carrots
- 1 cup sliced leeks
- olive oil, in a mister
- 2 tsp salt-free seasoning
- 1 tbsp minced rosemary
- black pepper
- sea salt
- 2 tbsp minced parsley
For the dressing (makes 1/2 cup – you will have leftovers):
- 1/4 cup apple cider vinegar
- 2 tbsp light miso paste
- 2 tbsp tahini
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment or foil.
- Cook the lentils in the vegetable stock for between 20-30 mins. (Here is a great tutorial for cooking lentils so that they don’t turn out mushy.)
- Meanwhile, slice the carrots and leeks. Lay them out on the baking sheet and spritz with olive oil, then sprinkle the salt-free seasoning, rosemary, black pepper and sea salt on top. (You can omit the sea salt entirely if you want to keep this recipe lower in sodium.)
- Roast the vegetables in the oven for 25 minutes, stirring and flipping half way.
- When the lentils are ready, drain out the excess water and transfer them to a large bowl with the fresh parsley. Allow the lentils to cool a bit before stirring as this will prevent them from losing their shape and becoming mushy.
- When the vegetables have finished roasting, transfer them into the bowl with the lentils.
- Whisk together the dressing and drizzle it over top. Stir gently to combine, and let the salad sit for about 10 mins before serving to let the flavours develop. Serve hot or cold.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: salad
- Method: roast
Keywords: Thanksgiving, vegan, plant based, lentils, sugar free, vegetarian, healthy Thanksgiving recipes, lentil salad