Lentil Salad with Diced Roasted Vegetables and Vinaigrette

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

High in healthy fiber, folate and magnesium, lentils are superstar contributors to a healthy heart. Studies have shown that they — along with other legumes — can reduce the risk of coronary heart disease by keeping arteries clear to maximize the flow of blood, oxygen and nutrients through the body.



Heat the oven to 350º F. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper.

Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour.

Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Recipe by The National Coalition for Women with Heart Disease

Source: Sound Consumer February 2006

Learn more about our recipes. View guidelines »

More about: carrots, lentils, turnips


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login