Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad.
Prep Time: 10minutes
Cook Time: 30minutes
1 1/2cups(200 g) French green lentils, rinsed and picked over
1small yellow onion, quartered
1large bay leaf
fine sea salt
freshly ground black pepper
1bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
1bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
3tablespoons(45 ml) olive oil, more as needed
1cup(235 ml) plain full-fat yogurt
1large clove garlic, put through a press or minced
1tablespoon(15 ml) fresh lemon juice, more as needed
1/4cupparsley, chopped, plus more for garnish
1/4cupdill, chopped, plus more for garnish
~4 ounces feta cheese, crumbled
1/2cup(70 g) toasted almonds, coarsely chopped if whole
Position a rack in the center of the oven and preheat to 425ºF.
Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.