Roasted Root Vegetable Salad With Feta

Ingrediënten

• 1 cup green or brown lentils, rinsed

• 2 cups vegetable broth or water

• 2 large carrots, peeled and chopped

• 2 parsnips or sweet potatoes, peeled and chopped

• 1 red onion, sliced

• 2 tosp olive oil

• 1/2 tsp smoked paprika

• 1/2 tsp ground cumin

• Salt & pepper to taste

• 1/3 cup feta cheese, crumbled

• 1/4 cup toasted pine nuts or almonds

• 1/4 cup fresh parsley, chopped

• Optional: chopped radishes or roasted beets

Dressing:

• 2 tosp olive oil

• 1 tosp red wine vinegar

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt & pepper to taste

Instructies

1. Cook the lentils: In a medium pot, combine lentils and broth (or water). Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy.

Drain and set aside.

2. Roast the veggies: Preheat oven to 400°F (200°C).

Toss carrots, parsnips, and onion in olive oil, paprika, cumin, salt & pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until caramelized and golden.

Make the dressing: Whisk olive oil, vinegar, Dijon, garlic, salt, and pepper together in a small bowl.

Assemble the salad: In a large bowl, combine lentils, roasted veggies, crumbled feta, toasted pine nuts, and parsley. Drizzle with dressing and toss gently.

Notities

Serve Warm or Room Temp

Sourdough or Pita as a side