Warm Lentil and Root Vegetable Salad with Coconut Tzatziki 


Hearty root vegetables and lentils make this warm salad from Sakara Life the perfect vegetarian main dish. It's paired with a pleasantly sweet and tangy coconut yogurt tzatziki that is packed with healthy fats.

  • Active:
  • Total Time:
  • Servings: 4 to 6
KEY: Salads

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Ingredients

lentils
:
  • 1 cup French green lentils, 
picked over

  • Fine Himalayan pink salt
  • Pepper

  • 1 1/2 pounds medium multicolored carrots, cut on a bias into 2-inch pieces 

  • 1 1/2 pounds medium parsnips, halved lengthwise and cut into 2-inch pieces

  • 2 1/4 teaspoons ground cumin

  • 2 1/4 teaspoons ground coriander

  • 1/2 teaspoon ancho chile powder

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • 1/3 cup fresh lemon juice

  • 3/4 cup chopped mint, plus torn leaves for garnish

  • 3/4 cup chopped cilantro, plus leaves for garnish

tzatziki
:
  • 1 cup coconut milk yogurt (see Note)

  • 1/4 cup finely diced seeded cucumber

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon finely chopped dill

  • 1 teaspoon finely chopped chives

  • 1 garlic clove, minced

  • Fine Himalayan pink salt
  • Pepper


How to make this recipe

  1. Make the lentils In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Simmer over moderate heat until just tender, 20 minutes. Remove from the heat, add a generous pinch of salt and let stand for 5 minutes; drain. Spread the lentils on a rimmed baking sheet and let cool slightly.


  2. Meanwhile, preheat the oven to 400°. 
On a large rimmed baking sheet, toss the carrots and parsnips with the cumin, coriander, chile powder and 1/4 cup of the olive oil. Season generously with salt and pepper. Roast the vegetables until tender and browned in spots, 20 to 25 minutes. 


  3. In a large bowl, toss the lentils with the warm roasted vegetables, the lemon 
juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Fold in the chopped 
mint and cilantro and season the salad with salt and pepper. Transfer to a platter 
and garnish with mint and cilantro leaves.


  4. Make the tzatziki In a small bowl, 
whisk all of the ingredients together and season with salt and pepper. Serve alongside the warm lentil salad.

Notes

Coconut milk yogurt is dairy-free and can be found in the refrigerated section of most grocery stores.

Contributed By Photo © Michael Turek Published February 2017





1100224 recipes/warm-lentil-and-root-vegetable-salad-coconut-tzatziki 2017-01-09T15:43:38+00:00 Whitney Tingle, Danielle DuBoise february-2017,lentils,salad,lentil salad,tzatziki,vegetarian,root vegetables,healthy recipes,warm-lentil-and-root-vegetable-salad-coconut-tzatziki 1100224
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