Lentil Salad With Roasted Vegetables
Updated October 16, 2023
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE LENTIL SALAD
1 small whole acorn squash, peeled if desired, halved, seeded and diced into ½-inch pieces
2 medium carrots, peeled and diced into ½-inch pieces
1 medium celeriac, peeled and diced into ½-inch pieces
3 small beets, peeled and diced into ½-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon 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 ½ teaspoons kosher salt, more to taste
½ teaspoon black pepper
FOR THE SHERRY VINAIGRETTE
¼ cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
½ teaspoon salt
½ cup extra-virgin olive oil, more as needed
FOR SERVING
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded
Nutritional analysis per serving (10 to 12 servings)
29 grams carbs; 6 milligrams cholesterol; 288 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 5 grams fiber; 354 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- Step 2
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- Step 3
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Step 4
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Step 5
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
Private Notes
Comments
I made half of the lentils but a full recipe of the vegetables and was pleased with the proportion. Doubled the dressing to have leftovers. Next time would use balsamic. Sherry vinegar seemed too muddy with the lentils. I used French lentils and would recommend. Also used Meyer lemons and blood oranges instead of the tangerine. I would recommend using more citrus. A next time for me is to add some zest to the lentil salad mix. Very satisfying as a main course.
No need to peel a squash. Once roasted, the peels of acorn, butternut and similar winter squashes are soft and delicious (think of apple peels).
Also skipped the bacon. Have made it twice, once with sherry vinegar, once with balsamic vinegar. I prefer the balsamic. Tangerine makes the flavors pop! A hit with my crowd!
Absolutely delicious with whatever vegetables you have on hand. The sherry vinaigrette is the star of the show. I used celery root, carrots, delicata and leeks. Don’t have lentils? Use a can of white or butter beans, rinsed and soaked in half of the vinaigrette while the veggies cook. I added arugula with the radicchio as well. This is going in my regular rotation. My husband even raved.
Made a vegetarian version of this for visiting family. I cut the lentils in half and used balsamic vinegar instead of sherry, as suggested in the comments. I used butternut squash, dried herbs, and left out the bacon and celeriac. I added raisins, which I highly recommend. Roasting the vegetables in separate piles helped them all cook evenly. For me, this recipe is 4 star taste and 5 star versatility. It was equally good hot or cold. I will probably make it again but not on a regular basis.
Two questions: Does this really make 10-12 servings? Anyone have a good idea what 1 serving of this amounts to? Thank you wonderful cooking folks! So many comments on here and elsewhere have absolutely made these recipes shine.