Lentil Salad With Roasted Vegetables

Lentil Salad With Roasted Vegetables
Recipe Date:
March 18, 2020
Serving Size:
10
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
  • 2 medium carrots, peeled and diced into 1/2-inch pieces
  • 1 medium celeriac, peeled and diced into 1/2-inch pieces
  • 3 small beets, peeled and diced into 1/2-inch pieces
  • 2 tbsps extra-virgin olive oil
  • 1 tsp salt
  • 2 sprigs thyme
  • 1 sprig rosemary, cut in half
  • 4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
  • 2 cups brown or green lentils
  • 2 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 1/2 tsps kosher salt, more to taste
  • 1/2 tsp black pepper
  • 1/4 cup sherry vinegar, more to taste
  • 2 tsps Dijon mustard
  • 1/2 tsp salt
  • 1/2 cup extra-virgin olive oil, more as needed
  • 2 heads radicchio, sliced
  • 2 scallions, thinly sliced (whites and greens)
  • Parsley, roughly chopped, for garnish
  • 1 tangerine, halved and seeded
Directions

Pairing Notes: The earthiness in lentils and beets, the brightness with the tangerine and caramelized root vegetables ... a definite win with a Pinot noir.

Chef's Tip: We skip the bacon and increase the salt and olive oil to the vegetables (step 1).

Recipe link  

Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani/The New York Times. https://cooking.nytimes.com/recipes/