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5 from 1 vote

Lentil Salad with Roasted Vegetables and Yogurt Sauce

Warm lentils with oven roasted vegetables and a light yoghurt sauce. I love the colours and nutrition the different ingredients bring in — brown lentils, crimson beets, orange carrots, red onions, green parsley and white yogurt salad dressing — it is a delight to see and eat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: Continental
Servings: 2 as main
Calories: 396kcal


  • ½ cup horse gram lentils or any other whole lentil of your choice, soaked overnight
  • 1 red onion cut into big chunks
  • 2 red beetroots cut into big chunks
  • 6 carrots peeled, trimmed and cut lengthwise
  • 1 cucumber , chopped
  • 2 tbsp Olive oil
  • Sea salt to taste
  • 1 tsp dried thyme
  • freshly ground black pepper to taste

for the dressing

  • ½ cup low-fat yogurt
  • 1 clove of garlic , minced
  • 1 lime , juice and zest

for garnish

  • ¼ cup fresh parsley , chopped
  • 2 tbsp almonds , slivered


  • Preheat oven to 200ºC.
  • Drain the soaked lentils and cook them till soft, with 1½ cups of water and a little salt, either in a pressure cooker or in a deep saucepan. Horse gram takes about 30 minutes on medium heat in a saucepan. Once cooked, drain the lentils and add juice of half a lime to the lentils. Keep aside.
  • While the lentils are cooking, get the vegetables ready for roasting. Toss all the veggies (except cucumbers) in a bowl with olive oil, sea salt, black pepper and dried thyme. Roast for about 20-30 minutes in the oven till they are tender. Halfway through, toss the veggies to ensure even roasting.

Salad Dressing

  • To make the salad dressing, whisk together yogurt, garlic, lime juice, zest, some salt and chopped parsley in a small bowl.

To Serve

  • To serve, first place the lentils in the salad plate, top with the roasted veggies and chopped cucumbers, drop a little yogurt sauce and sprinkle some fresh parsley and slivered almonds. Serve with extra yogurt salad dressing on the side. The salad is best enjoyed warm.


  • Use soy yogurt for vegan lentil salad.
  • You can add as many or as few vegetables of your choice to this salad. Add to the raw content with some zucchini, red capsicum and/or tomatoes. Roasted sweet potatoes will also go great with the salad.


Calories: 396kcal