Warm Black Lentil and Root Vegetable Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black lentils
  • 4 cups Root vegetables, assorted

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

Found on citnutritionally.com

Description

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

Directions

• 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.
• 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.
• 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.
• When vegetables are nicely browned on the exterior and soft to fork, place in a large bowl and toss with honey.
• 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.