Lentil and Roasted Vegetable Medley

This side uses roasted autumn vegetables for browned edges and a soft center, then folds them with cooked lentils and a simple mustard-lemon dressing so the dish stays cohesive rather than dry. It eats warm or at room temperature and pairs with roast meats, poultry, or a vegetarian main.

By Julienne

Lentil and Roasted Vegetable Medley

Cook time: 35 minutes

Servings: 4

Ingredients

  • 180 g Brown or green lentils rinsed and picked over
  • 720 ml Water for cooking lentils
  • 4 g Fine salt divided
  • 240 g Carrots peeled and cut into 2 cm chunks
  • 180 g Parsnips peeled and cut into 2 cm chunks
  • 240 g Cauliflower florets cut into bite-size florets
  • 120 g Red onion cut into wedges
  • 20 ml Olive oil divided
  • 4 g Fine salt divided
  • 2 g Black pepper freshly ground
  • 2 g Smoked paprika
  • 1 g Ground cumin
  • 2 cloves Garlic minced
  • 15 ml Lemon juice freshly squeezed
  • 10 g Dijon mustard
  • 10 ml Olive oil divided
  • 10 g Parsley chopped

Instructions

  1. Heat the oven to 220°C. Set a large rimmed sheet pan aside; if your pan is smaller than 33 x 46 cm, use two pans so the vegetables roast instead of steam. Oven is fully preheated.
  2. In the saucepan, combine the lentils, water, and 4 g of the salt. Bring to a boil, then reduce to a steady simmer and cook until tender but not split, 18 to 22 minutes. Lentils are tender with a slight bite and most liquid is absorbed or easily drained.
  3. Drain the lentils well and let them stand in the sieve for 2 to 3 minutes so excess moisture falls away. Lentils look dry on the surface and hold their shape.
  4. On the sheet pan, toss the carrots, parsnips, cauliflower, and onion with 20 ml of the olive oil, the remaining 4 g salt, black pepper, smoked paprika, and cumin. Spread in a single layer. Vegetables are evenly coated and have space between pieces.
  5. Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until the edges are browned and the parsnips are tender when pierced with a knife. Vegetables are browned at the edges and fork-tender.
  6. While the vegetables roast, whisk the garlic, lemon juice, Dijon mustard, and remaining 10 ml olive oil in a large bowl. Dressing looks emulsified and slightly thickened.
  7. Add the drained lentils, hot roasted vegetables, and parsley to the bowl and fold gently until the lentils are evenly coated. Taste and add a little more salt only if needed, using the reserved seasoning from the pan if you held any back in step 4. The lentils and vegetables are evenly dressed and the mixture looks cohesive, not wet.
  8. Serve warm or at room temperature. The dish is ready to plate; vegetables still show some roast color and the lentils remain intact.
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