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
Tasting notes: The earthiness in lentils and beets, the brightness with the tangerine and caramelized root vegetables ... a definite win with a Pinot noir.
Serena's tips: We skip the bacon and increase the salt and olive oil to the vegetables (step 1).
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017128-lentil-salad-with-roasted-vegetables
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani/The New York Times. https://cooking.nytimes.com/recipes/
