Recipes Salads Warm Lentil and Root Vegetable Salad with Coconut Tzatziki 5.0 (1) Add your rating & review 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. Slideshow: More Lentil Recipes By Whitney Tingle and Danielle DuBoise Updated on February 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 4 to 6 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 Directions 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. 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. 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. 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. Rate it Print