The title for this could be even longer, Roasted Carrots & Beets with Curried Lentils, Feta and Yogurt Salad. There is a little something in there for everyone. I’ve adapted the recipe slightly from one I found in a book I mentioned a few posts ago. The same book gave the inspiration for cauliflower hummus. Take a look at Dishing Up the Dirt by Andrea Bemis, it is a keeper.
Serve this dish as a salad at room temperature, or warm. It makes a wonderful stand alone vegetarian entree, or a side dish for roast chicken or fish. It would be perfect as part of a large buffet. I found that leftovers are even more flavorful the next day.
The original recipe did not call for curry, but I love the warming influence it has on lentils. I also left out the dill and substituted fresh parsley. Adapt this recipe to your own taste.
Ingredients for Roasted Carrot & Beet Curried Lentil Salad (serves 4)
- 1 1/2 cups of French green lentils, rinsed and picked over
- 1 small yellow onion, quartered
- 1 large bay leaf
- 1 teaspoon curry powder
- Drizzle of olive oil
- Juice of 1/2 fresh lemon
- Sea or kosher salt
- Freshly ground pepper
Roasted Beets and Carrots
- 1 bunch of small beets, any color or a combination, scrubbed, trimmed and cut into eighths
- 1 large bunch of carrots, scrubbed, trimmed and halved lengthwise if small, or cut into 1/2 inch lengths
- 2 tablespoons of olive oil, more if needed
- Sea or kosher salt
Sauce and garnish
- 1 cup of full fat yogurt
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon sea or kosher salt
- 1/4 cup coarsely chopped almonds, briefly toasted
- Feta cheese, crumbled for serving
- 1/4 cup of parsley, coarsely chopped
- Preheat your oven to 425 degrees F (218 C)
- Place the lentils in a medium saucepan, cover with 3 inches of cool water, add the onion and by leaf. Bring to a boil over high heat, turn the heat to low and simmer 20 to 30 minutes, or until the lentils are tender but still holding their shape. Add 1 teaspoon of salt towards the end of cooking. Add more water if needed.
- Drain the lentils, discard the onion and bay leaf. While still warm, toss with a drizzle of olive oil and the curry powder. Taste for salt and add freshly ground pepper, squeeze on the lemon.
- Meanwhile toss the beets and carrots with the olive oil and spread out on a parchment lined baking sheet. Sprinkle with salt. Roast until browned and tender, 25 to 30 minutes, turning halfway through cooking.
- In a small bowl, whisk together the yogurt, garlic, lemon juice, salt and olive oil.
- When ready to serve, spread the lentils on a platter, top with the beets and carrots, drizzle with the yogurt sauce. Top with the chopped parsley, feta and almonds. Serve remaining yogurt sauce on the side.
Note: the original title included May, which is when I served this dish to my book club. I am a bit late in the posting.
Note 2: I am taking this to Fiesta Friday #176 to share with the rest of the party goers, it will be a great addition to the buffet. Click here to see the dishes brought by other members and to add your own link. Fiesta Friday #176 hosted by Angie and co-hosted by by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.
This is a lovely recipe, Liz, full of flavour from the veggies and the spices and so healthy too! I’d definitely have it as my main meal. And I like the fact you used curry flavour with these ingredients. Have a nice week:)
Thank you Monika, my book club really enjoyed it and it was delicious the next day as well. Curry is a favorite with lentils.