Black Lentil and Root Vegetable Salad

A delicious warm salad that needs a place on your holiday table, my Warm Black Lentil and Root Vegetable Salad is made with just 5 ingredients, and free of all major allergens.

Vegan, Gluten Free, Grain Free, Dairy Free, Soy Free, Nut Free, Egg Free

Hiiii guys! Happy Christmas and Chanukah week!!!

I’m flying high over here because I officially FINISHED my masters degree! Woo hoooo!! Sayonara to exams and papers and research projects!

As a grad student, I don’t always have the most time to cook… especially towards midterms or the end of the semester. That’s why 5-ingredient recipes are vital for me! But I also want food that tastes good.

That’s why I love this Warm Black Lentil and Root Vegetable Salad!

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I used black lentils for a big plant-based protein punch. You can learn more about why I absolutely LOVE lentils here (hint: they’re packed with nutrients and so easy to make!). 

If you’re looking for more recipes with lentils, try my Spicy Lentil Bolognese and 6-Ingredient Lentil Tacos!

I also used the root veggies I happened to have in my fridge. That included some rutabaga, sweet taters, butternut squash and beets. You can switch things up in whatever way works for you and use what you have on hand — parsnips, carrots, turnip, celery root…the possibilities are endless!

This 5-ingredient warm black lentil and root vegetable salad makes a great side for your holiday table, or a healthy lunch for you to always have on hand. And I happen to think it tastes delish cold too! 

This Warm Black Lentil and Root Vegetable Salad is…

• Easy to make
• Great for fridge clean-out meals
• Food allergy friendly
• Full of fiber and plant-based protein
• Delicious
• Comforting

So let’s get cookin’…

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Warm Black Lentil and Root Vegetable Salad

Yield: 4-6 servings

Ingredients

• 1/2 cup uncooked black lentils, picked over
• 1 1/2 cups vegetable broth
• 2 1/2 tablespoons olive oil, divided
• Salt and pepper
• 4 cups assorted root vegetables, diced (I used rutabaga, sweet taters, butternut squash and beets)
• 1 tablespoon honey

Instructions

1. In a heavy-bottomed saucepan, combine lentils and vegetable broth (or water). Bring to a simmer, cover the saucepan with the lid tilted slightly. Cook for approximately 15-20 minutes until lentils are soft, but not mushy, and cooked through. You may follow package instructions.
2. Preheat oven to 375°F. While the lentils are cooking, toss diced root vegetables in a large bowl with 2 tablespoons olive oil, salt and pepper (to taste). Make sure all vegetables are coated well.
3. Evenly divide the vegetables among a parchment paper-lined baking sheet (or two), making sure not to overcrowd your pan. Roast vegetables for 25-45 minutes, depending on which vegetables you use. Please note: rutabaga takes a bit longer to cook than the other vegetables, so roast it separately or be sure to cut it into smaller pieces.
4. When vegetables are nicely browned on the exterior and soft to fork, place in a large bowl and toss with honey.
5. Then add lentils and the other 1/2 tablespoon of olive oil. Toss together, taste, and add additional salt and pepper to your preference. Serve warm.

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Don’t Forget to PIN this Warm Black Lentil and Root Vegetable Salad…

Happy holidays! 
XO