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 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course, Salad
Cuisine: Continental
Servings: 2as main
Calories: 396kcal
Ingredients
½cuphorse gram lentilsor any other whole lentil of your choice, soaked overnight
1red onioncut into big chunks
2red beetrootscut into big chunks
6carrotspeeled, trimmed and cut lengthwise
1cucumber, chopped
2tbspOlive oil
Sea salt to taste
1tspdried thyme
freshly ground black pepper to taste
for the dressing
½cuplow-fat yogurt
1cloveof garlic, minced
1lime, juice and zest
for garnish
¼cupfresh parsley, chopped
2tbspalmonds, slivered
Instructions
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.
Notes
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.