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Roasted Veggie Lentil Salad

Roasted Veggie Lentil Salad

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 serivngs 1x
  • Category: Salad
  • Method: Insta Pot/Roast
  • Cuisine: American

Scale

Ingredients

Lentils

1 cup lentils, rinsed and picked over

One small yellow onion, chopped

1 clove garlic, chopped

1 large bay leaf

1/2 teaspoon salt

2 teaspoons olive oil

2 cups chicken stock (use vegetable stock for vegetarian)

Roasted Veggies

1 bunch beets, scrubbed, trimmed, and cut into eighths

1 bag baby carrots

2 tablespoons olive oil

Dressing

1 cup plain Greek yogurt

1 tablespoon olive oil

1 large clove garlic, minced

1 1/2 tablespoon fresh lemon juice

34 tablespoons water

1/4 cup parsley, chopped, extra for garnish

1/4 cup dill, chopped, extra for garnish

4 ounces feta cheese, crumbled

1/2 cup sliced almonds, toasted


Instructions

Preheat to 425ºF.
Using a pressure cooker (aka Insta Pot), Select the sauté setting and heat the oil until hot. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes.
Add the lentils, broth, bay leaf, and salt. Cover with and lock down the lid. Pressure-cook for 15 minutes at HIGH pressure.
Once the cooking time completes, allow the pressure cooker to release pressure naturally; about 10 minutes. Once the pressure has released, turn the steam valve to release any remaining pressure. Remove the lid away from you. Taste the lentils and adjust with salt and pepper as needed. Discard the bay leaf. Set lentils aside.

While the lentils cook, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, stirring them halfway through cooking, 35 – 40 minutes or until tender. Cooking time will depend on the size of your veggies.

In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley, and dill, 1/4 teaspoon salt, 1 tablespoon olive oil, and the water (add in 1 tablespoon at a time to the desired consistency).

To serve, toss the lentils with a drizzle of olive oil, and salt and pepper to taste. Place the lentils on a large serving platter (or divide among 4 serving plates). Top lentils with roasted vegetables, feta, extra dill and parsley, and toasted sliced almonds. Drizzle with the yogurt dressing and serve the extra dressing on the side. Can be served warm or at room temperature.


Notes

Lentils can be cooked on the stovetop following package directions.

Keywords: lentils, beets, carrots, yogurt, herbs, insta pot, salad, good for you