Winter Lentil Salad with Roasted Root Veggies

Name: Winter Lentil Salad with Roasted Root Veggies
Yield: SERVES 6 TO 8
Ingredients: Kosher salt; 1 1/4 cups dried green or black lentils; 2 stalks celery, cut into 1/2-inch dice (1 cup); 4 cups diced root vegetables (carrots, parsnips, rutabaga, turnips, or a mix); 1 1/2 teaspoons coarsely chopped fresh thyme; 3 tablespoons extra-virgin olive oil, more as needed; 3 tablespoons finely chopped parsley; 1 1/2 tablespoons sherry vinegar, more as needed

December 22, 2011

This flexible salad relies on pantry staples and long-lasting veggies, so it’s easy to keep the ingredients around for making on the fly. It’s also the perfect place to use infused olive oils, especially herby ones like tarragon oil.

Recipe notes

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