Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Root Veggies and Lentil Salad
with cumin-spiced yogurt dressing

Active: 20 min Total: 35 min
Rutabagas and parsnips are in season and they go so well with carrots, of course. Root vegetables are best roasted and we bring all these ingredients together with a cumin-spiced yogurt dressing.
Smarts: Chop veggies so they're about the same size, which means they'll cook more evenly.


Roasted Root Veggies and Lentil Salad with Cumin-Spiced Yogurt Dressing:
  • Rutabagas (sub turnips) - 1/2 lb , peeled and chopped
  • Parsnips - 1/2 lb , peeled and chopped
  • Carrots - 1 lb , peeled and chopped
  • Parsley - 1/4 cup , chopped
  • Lentils, cooked - 2 cups
  • Garlic - 2 cloves , minced
  • Yogurt, plain - 1/2 cup
  • Lemon juice - 2 Tbsp
  • Cooking oil - 2 Tbsp + 1 1/2 Tbsp
  • Cumin - 1/2 tsp
  • Pita bread - 4 slices


  1. Rutabagas / Parsnips / Carrots / Parsley - Prep as directed. (Can be done up 4 days ahead)
  2. Lentils - Drain and rinse.
  3. Make dressing - Mince garlic. Mix garlic with yogurt, lemon juice, first part of oil, and cumin.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 425F / 218C.
  2. 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.
  3. While veggies roast, slice up pita bread.
  4. Sprinkle roasted veggies and lentils with salt and pepper right out of the oven. Toss with parsley and yogurt dressing. Season to taste with salt, pepper, or more cumin and / or lemon juice. Enjoy with sliced up pita!



0 reviews