Lentil Salad with Roasted Vegetables

Ingredients

Lentil Salad

• 2 large carrots*, cut into 1-inch pieces
• 1 bunch radishes*, cut in half
• 4 beets*, scrubbed and cut into wedges
• 2 Tbsp olive oil*
• Salt and pepper, to taste
• 3 c red lentils*
• 3 scallions, chopped*
• ½ c chopped cilantro*
• ½ c roasted almonds, chopped*

Miso Vinaigrette

• ¼ c olive oil*
• 2 Tbsp white or brown miso
• 2 Tbsp rice vinegar
• 1 Tbsp grated fresh ginger*
• 1 Tbsp maple or agave syrup
• 2 garlic cloves, minced*

Instructions

1. Preheat oven to 425°. Spread vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast until browned and tender, about 30-40 minutes. Check the radishes and carrots after 30 minutes, they may be done sooner than the beets.
2. Bring a large pot of salted water to boil. Add lentils and cook until just tender, about 5-7 minutes. Drain.
3. Whisk dressing all ingredients together in a glass measuring cup.
4. Spread lentils on a serving platter and arrange vegetables on top. Drizzle with dressing and season with salt and pepper. Garnish with scallions, cilantro and almonds.

Recipe Notes and Variations

• If you have time, soak your lentils for 2-4 hours before cooking since this will make them cook faster and be easier to digest.
• The red lentils from Imperfect cook quickly and are ready for a lentil salad in just a few minutes. But if you’d like a creamier texture, you can cook them for up to 15 minutes. When in doubt, taste your lentils and make sure they have the flavor and texture that you like before you stop the cooking process.
• Feel free to try different roasted vegetables depending on the season, like butternut or kabocha squash in the winter, or zucchini and fresh corn in the summer.