Roasted Vegetable Lentil Salad
Prep time
Cook time
Total time
Serves: 3
Roasted Vegetable Lentil Salad:
  • For lentils ->>
  • ½ cup uncooked brown lentils
  • Pinch of salt
  • Pinch of black pepper
  • ½ tsp garlic paste or 1-2 garlic, smashed
  • 1-2 bay leaves
  • Enough water to cook lentils
  • For Roasted Vegetables ->>
  • 2 large carrots, cleaned, peeled and chopped
  • 1 beet, cleaned, peeled and chopped
  • ¼ head of cauliflower, cleaned and chopped
  • Salt to taste
  • ½ tsp dried rosemary
  • ¼ tsp thyme powder
  • 2-3 tbsp olive oil
  • Other:
  • 1 cup shredded red cabbage
  • ½ cup shredded carrots
  • 3-4 green onions, chopped
  • Dressing:
  • 2 tbsp red wine vinegar
  • Salt & black pepper to taste
  • 1 tsp dijon mustard
  • 3 tbsp extra virgin olive oil
Roasted Vegetable Lentil Salad:
  1. For lentils ->>
  2. Wash lentils in strainer under running water until water runs clear. Transfer lentils, salt, black pepper, garlic paste, bay leaves in a pot. Fill the pot with water until lentils are fully covered and bring it to a boil. Simmer on low for 30-45 minutes until lentils are fully cooked but not mushy.
  3. Once cooked strain the lentils on a sieve and remove bay leaf. Keep them aside.
  4. For Roasted Vegetables ->>
  5. Preheat oven to 400F.
  6. In a lined baking sheet, add chopped beets, carrots and cauliflower. Drizzle with olive oil and add salt, rosemary and thyme. Stir it all together and bake for 45-50 minutes or until vegetables are cooked through.
  7. Check at 30 minutes as the time to roast will depend on how big/small the vegetables are chopped.
  8. Dressing:
  9. In a bowl add all the dressing ingredients and stir until mixed thoroughly.
  10. Other:
  11. Get the rest of the ingredients prepped up.
  12. Once everything is ready in a large bowl, toss roasted vegetables, drained lentils, dressing and other shredded/chopped vegetables. Toss until evenly mixed through. Enjoy!
  13. Leftovers store great tightly wrapped in fridge for 2-3 days.
Recipe by Naive Cook Cooks at