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Lentils with Roasted Veggies and Yogurt Sauce

Lentils with Roasted Veggies and Yogurt Sauce

Salads

Course

Difficulty

Moderate

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

70 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup lentils, green
2 beets large golden; peeled and chopped
4 large carrot peeled and cut lengthwise
1 tbsp olive oil
1/2 tsp salt sea
1/2 tsp pepper
2 cloves garlic
1 tsp lemon zest
1/2 cup yogurt whole milk
1 tbsp olive oil
1 bunch parsley roughly chopped

Instructions

Cook lentils: add 1 cup dry lentils and 2 cups water to a large pot. Bring to a boil, reduce heat, and simmer for 20-30 minutes, or until lentils are tender. Drain excess water and set aside.
While lentils cook, preheat oven to 400 degrees F and line a baking tray with parchment paper.
Add golden beets and carrot to baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 20-30 minutes, or until tender and caramelized.
Prepare the yogurt sauce: use a blender or food processor to blend together garlic, lemon zest, whole milk yogurt, and olive oil. Blend until smooth and creamy.
Prepare the salad: mix together cooked lentils with roasted vegetables and chopped parsley. Drizzle with yogurt sauce and enjoy!