Warm Lentil and Root Vegetable Salad with Coconut Tzatziki

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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 

Warm Lentil and Root Vegetable Salad with Coconut Tzatziki
Photo: © Michael Turek
Active Time:
30 mins
Total Time:
1 hrs 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

  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.

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