Lentil Salad with Roasted Vegetables

Get the exact recipe here: https://www.dimitrasdishes.com/lentil-salad-with-roasted-vegetables/

Ingredients
1 cup French lentils (uncooked)
6 cups water
1 Bay leaf
1/2 teaspoon salt
The Vegetables:

1 onion, peeled, cut in half and sliced
1 head cauliflower, florets
a handful of baby carrots
2 beets, diced
The Dressing:

1/3 cup olive oil
3-4 tablespoons Balsamic vinegar
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried oregano
1 teaspoon Dijon mustard
Optional:

feta cheese
toasted pine nuts or walnuts
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the vegetables in a roasting pan. Drizzle with olive oil
Season with salt and pepper. Roast on the center rack for about 45 minutes or until tender.
Chop any large veggies into smaller pieces.
Cook the Lentils: Add the lentils in a saucepan and cover with 6 cups of water. Add the bayleaf and a half teaspoon of salt. Bring to a boil and reduce the heat to medium. Simmer until tender. About 20 minutes. Drain and transfer to a large bowl.
Make the Dressing: Combine all of the dressing ingredients in a small bowl or pitcher and whisk together.
Toss the lentils in half of the dressing. Transfer them to a platter in an even layer.
Toss the lentils in the remaining dressing and add more olive oil and salt if needed.
Transfer on top of the veggies. Crumble feta cheese on top and sprinkle with some toasted nuts if desired. Serve.
Kali Orexi!
Notes
Leftovers will keep fresh in the refrigerator up to 5 days.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today we’re going to be making a French lentil salad with roasted vegetables it’s going to be tossed in a delicious vinegret and there’s also going to be feta cheese in there it’s hearty enough to be served as a main course it’s so satisfying and

Delicious or you can serve it as the perfect side and another thing that I love about this dish is that it’s perfect for meal prep it stays fresh in the fridge for a few days and it tastes good hot or cold let’s get started okay so we’re going to begin with the

Vegetable and in my baking pan I’ve already opened up a bag of cauliflower fettes I I buy them ready to go but if you don’t have the bag you can definitely separate the fettes out of a whole broccoli and that will work put it in a large baking pan this is a half

Sheet baking pan and then next to it I just added a couple handfuls of baby carrots but you can of course use long regular carrots as well I have an onion here I’m just going to peel it cut it in half and then just slice it up and put

It next to the carrots and then I have three beets here I’ve just peeled them and I’m just going to cut them up into little bite-sized pieces and put them in the baking pan then I’ll just drizzle some olive oil over the top of all the veggies and season with some salt and

Some freshly cracked black pepper gently flip them over if you can and just season the other side as well and just drizzle a little bit more olive oil the olive oil is really going to help them roast in the oven and get a little bit caramelized and that’s it the pan is

Ready for the oven these are going to bake at 425° F until they’re nice and tender that takes about 45 minutes so while that’s happening we’ll get the lentils ready so in a saucepan I’ll just put about 6 to8 cups of water one bay leaf and then one cup of these lovely French

Lentils I love French lentils because they kind of hold their shape and they just really pretty and small and cute so this is going to go over the stove top I’ve also added a half a teaspoon of salt it’s going to go on the stove top

Over High high heat uh in the beginning until it comes to a boil once it comes to a boil go ahead and reduce the heat so that way it simmers over medium heat for about 25 minutes or until the lentils are tender go ahead and drain

Them over the sink in a colander and now it’s time to make the dressing the dressing couldn’t be more simple but it’s so packed with flavor in a little picture over here I have two garlic cloves that are grated I’ll add A3 of a cup of really good quality olive oil we

Have some in our shop if you live in America you can order some straight to your kitchen and then I love balsamic vinegar in this so I’ll add about 1/4 of a cup of balsamic vinegar it’s a little bit sweet you can use red wine vinegar

If you like if you don’t want the sweetness and if you don’t have the balsamic you can definitely add a little bit of Honey to this to sweeten it up a little bit honey or maple syrup whatever you like I’ll also add a teaspoon of mustard I’m using Dijon mustard here and

A teaspoon of oregano whisk it all up and the Marin Mar is ready now it’s time to put it all together so before we do that I’ll just cut the FL the larger florettes a little bit smaller you want everything to be sort of bite-sized and these baby carrots I’ll also cut these

Up as well so that way they’re around the same size of the beets I’ll add the lensel to a big bowl with half of the dressing and I’m also going to season them with some salt and pepper toss everything all up and then go in and add

The veggies you don’t have to add all of these but you can if you want to I feel like I roasted a lot of veggies but we go through them and we eat them with other things so they’re not going to go to waste they keep fresh in the fridge

But as many veggies as you like go ahead and add them to the lentils pour the rest of the dressing on top toss everything all together and give it a taste if it needs more salt and pepper you can definitely add this at this point then you can transfer the salad to

Your serving bowl or serving platter and it’s ready to serve topped with some really good quality feta I’m just going to crumble it on top and if you want a little bit of crunch you can toast some pine nuts and add him to this some walnuts or even some pecans but this

Salad is ready to serve and doesn’t it look so delicious I forgot to mention that I toss the lentils in a little bit more olive oil and balsamic vinegar balsamic vinegar and lentils go so well together I always like to add a little bit of vinegar to my lentil soup

Whenever I make it it just kicks up the flavor and makes it so much better but I think you guys are going to definitely love this recipe you can tweak it with your favorite veggies if you didn’t like something that I put in here you can swap it out with something else it’s

Just so good and healthy and it’s a great way to add more nutrition to your family meals time for the taste test I don’t know about you guys but I love roasted beets and roasted cauliflower you know what I don’t like the smell of roasted cauliflower that’s why I’ll pan

Over to my simmering pot over there I am simmering some vanilla with cinnamon sticks and star inise and the house smells so good because when I opened up that bag of cauliflower it just hit hit everyone right in the face it’s so strong tastes good but it doesn’t smell

That great but anyway time for the taste test it’s so comforting so good if you want to use the same recipe and kind of swap out the lentils for something else you can use your favorite beans in this white beans go really well chickpeas and assortment of those will do well let me

Know how you’re making it in the comment section down below I hope you guys give this recipe a try you can head on over to the website to print it out toit dishes.com and if you’re there and you’re looking for some good quality olive oil and balsamic vinegar check it

Out in our shop thank you so much for spending time with me today I’ll see you next time yes s