Roasted Root Veggies and Lentil Salad
with cumin-spiced yogurt dressing
Tonight we're bringing back one of our very early meals from 2015. Lentils pair beautifully with a medley of roasted root vegetables for a warming mid-winter dinner. A spiced yogurt dressing brings everything together.
Smarts: Chop veggies so they're about the same size, which means they'll cook more evenly.
Ingredients
- Rutabagas - 1/2 lb , peeled and chopped (sub turnips)
- Parsnips - 1/2 lb , peeled and chopped
- Carrots - 1 lb , peeled and chopped
- Parsley - 1/4 cup , chopped
- Garlic - 2 cloves , minced
- Yogurt, plain or Greek - 1/2 cup
- Lemon juice - 2 Tbsp
- Oil, cooking - 2 Tbsp + 1 1/2 Tbsp
- Cumin - 1/2 tsp
- Lentils, cooked - 2 cups (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Pita bread - 4 slices
Prep
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Rutabagas / Parsnips / Carrots / Parsley - Prep as directed. (Can be done up 4 days ahead)
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Make dressing - Mince garlic. Mix garlic with yogurt, lemon juice, first part of oil, and cumin.
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Make
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Heat oven to 425F / 218C.
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Toss veggies with second part of cooking oil on a sheet pan. Spread out into 1 even layer and roast for 25 to 30 minutes, shaking and rotating pan midway through. Add lentils in the last 5 minutes to warm them up.
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While veggies roast, slice up pita bread.
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Sprinkle roasted veggies and lentils with some salt and pepper right out of the oven. Toss with parsley and yogurt dressing. Season to taste with some salt, pepper, or more cumin and / or lemon juice. Enjoy with sliced up pita!
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