Healthy Diet: Lentil Salad with Roasted Vegetables

Posted on May 24, 2016

Posted in: Healthy Diet

Healthy Diet: Lentil Salad with Roasted Vegetables

Whenever I think about healthy eating the first thing that pops into my head is lentils.  Just the act of eating them makes me feel like I am supping at the fountain of youth.  While there is no research to validate my theory, they are a nutritional powerhouse.  Lentils contain potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.  Pair lentils with roasted vegetables and you have reached nutritional nirvana.  Well, maybe not, but you can feel good about serving this meal to your family.  The lentils taste earthy, the bacon adds smoky goodness and the roasted vegetables bring a hint of sweetness that comes with caramelization.  The sherry vinaigrette and tangerine juice at the end ties it all together with its brightness.  This recipe is the perfect make-ahead dish for any potluck party this summer, although I would wait for a cooler day to make it since you have to use your oven.  It can either stand on its own or be a side dish.  We ate it for dinner one night and then had the leftovers two days later as a side.  If you plan on making it ahead, then reserve the radicchio and dressing until just before serving.  Also, feel free to add whatever vegetables you have on hand.  You can’t go wrong here.






  1. Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
  2. In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
  3. In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
  4. Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
  5. Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
lentil salad

Lentil Salad with Roasted Vegetables