Warm Lentil Salad with Roasted Vegetables

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This Warm Lentil Salad is hearty and delicious! Rosemary Garlic Lentils combine with steamed Kale and Roasted Vegetables for a healthy and balanced meal.

To be honest, this recipe was a total “happy accident.” A few weeks ago, I decided to combine a bunch of random herbs, veggies, and leftover lentils into a giant salad to clear out my fridge.

As soon as I took one bite of the salad I was like “holy SH*T this is the best thing I have ever made” and knew I needed to put it up on the blog ASAP.

white speckled bowl filled with elements of warm lentil salad

Now, I know what you’re thinking. “Caitlin, that literally looks like a bowl of lentils and vegetables. How on Earth is that the best thing you have eaten?!”

It’s all about the flavor layers, friends! First, we need to make some epic Rosemary Garlic Lentils. I like to make mine using this Vegan Beef-Flavored Broth (it makes a HUGE difference), but you can use Veggie Broth too.

ingredients for rosemary garlic lentils on wood cutting board

While the lentils are cooking, we’re also going to roast some Veggies, Steam some Kale, and whip up this amazing Rosemary Garlic Cashew Cream for the dressing. Sounds easy enough, right?

While each component of this recipe is simple, it’s the end combination that makes this bowl so dang good. First of all, I love anything Rosemary + Garlic. But the earthiness of the Lentils + sweetness of the Beets + creamy Dressing + slight bite of the Kale? PURE HEAVEN, PEEPS.

ingredients for warm lentil salad with roasted vegetables in white bowls on white marble background

I opted to keep my roasted Vegetables in larger slices for more of a “Buddha Bowl” style dish, but you can also finely chop them and toss together for more of a standard salad consistency. However you make it, this Warm Lentil Salad with Roasted Vegetables is pretty much a perfect meal – it’s packed with plant protein, complex carbs, and healthy fats to keep you full and satisfied. 🙂 

white bowls of warm lentil salad with roasted vegetables on black striped towel

A Few Final Thoughts:

  • I opted to keep this recipe Oil-Free by roasted my veggies on a reusable silicone mat, but you can toss them in a splash of Oil if you’d like them to be a little more crispy.
  • Don’t skimp on the Rosemary Garlic Cashew Cream.  It really helps to bring everything together! 
  • This recipe would be great for Meal Prep, and can be easily customized based on the produce you have in your fridge.

glass tupperwares filled with warm lentil salad ingredients for meal prep

If you’re looking for more recipes using Lentils, you’ll also love this Maple Roasted Acorn Squash with Rice & Lentil Stuffing as well as this Sweet Potato, Red Lentil, and Peanut Stew!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Warm Lentil Salad with Roasted Vegetables

This Warm Lentil Salad is hearty and delicious! Rosemary Garlic Lentils combine with steamed Kale and Roasted Vegetables for a healthy and balanced meal.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 minutes
  • Yield: 4 Servings 1x
  • Category: Main
  • Method: Oven, Stovetop
  • Cuisine: American

Ingredients

Scale

For the Roasted Vegetables:

  • 4 Medium Beets
  • 23 Medium Sweet Potatoes, cut into coins
  • 1 Shallot, minced

For the Rosemary Garlic Lentils:

  • 1 ½ cup Dry Brown Lentils
  • 2 tsp fresh Thyme
  • 1 tsp fresh Rosemary, finely chopped
  • ½ tsp Garlic Powder
  • 1 1/2 cups Vegan Beef-Flavored Broth* + 1 1/2 cups Water

Other Ingredients:

  • 1 large bunch of Kale, de-stemmed and chopped
  • 2/3 cup Fresh Parsley, chopped
  • Rosemary Garlic Cashew Cream, for dressing
  • Lemon Wedges, for serving

Instructions

  1. Roast the Vegetables: Preheat the oven to 400F. Cut each Beet in half, then wrap both halves together in tin foil to create a “pocket.” Before you seal the foil, add in 1/2 tsp of Water to help steam the Beets. Place on one side of a greased or lined Baking Tray. Add the Sweet Potato coins to the other side of the tray, and sprinkle the minced Shallot over top. Bake the Sweet Potatoes for 35-40 minutes, then remove and bake the Beets for an additional 15-20 minutes, until tender.
  2. In the meantime, make the Lentils by combining all ingredients in a medium pot, stirring, and bringing the mixture to a boil. Cover, reduce the heat, and simmer the lentils until tender, about 20-25 minutes. Drain off any extra liquid.
  3. Steam the Kale by adding 1/2 cup of water to a large saucepan over medium heat. Add the Kale to the pan once the water starts to steam, then sauté until it has reduced in size and is tender. Set aside.
  4. Assemble the Bowls by adding some Lentils, Roasted Vegetables, and Kale to each bowl. Top with a generous serving of fresh Parsley, a dollop of Rosemary Garlic Cashew Cream, and a Lemon Wedge. Alternatively, you can toss all ingredients together with the Cashew Cream, and serve as a pre-mixed Warm Salad.

Notes

  • The Beef-flavored broth I used is Vegan and I would highly recommend it, but you can substitute with Vegetable Broth instead.
  • Leftovers will last in the fridge for up to 7 days.

Keywords: warm lentil salad, lentil buddha bowl, rosemary garlic lentils, fall lentil salad

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save this Warm Lentil Salad with Roasted Vegetables for later? Pin the recipe to your Pinterest boards:

This Warm Lentil Salad is hearty and delicious! Rosemary Garlic Lentils combine with steamed Kale and Roasted Vegetables for a healthy and balanced meal. #vegan #plantbased #mealprep #lentilsalad #veganbowls via frommybowl.com

 

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

Want to make your own nut milk?
Subscribe and receive a FREE guide!
homemade nut milks in different sized glass jars on white background

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi Caitlin! I absolutely love this recipe and I’ve made it countless times at this point. The rosemary cashew cream is amazing! If I’m all out of beef-flavored vegan broth, would you recommend chicken-flavored vegan broth or veggie broth in its place?

  2. Caitlin your recipes are an inspiration! I just moved to the PNW also and this was the perfect meal for my first snow storm. I love the variety of vegetables and how it’s so comforting you just want to smile! Didnt have the ingredients for the sauce so I used a sweet onion sauce and that complimented the beets really well. You’re the best ????

  3. Hi Caitlin! Making this for meal prep this week! Reading through the comments I still find myself confused – if we have the the vegan beef bouillon, do we just do 3 cups of water and 1.5 teaspoons of the bouillon paste? Thanks!!

  4. I’m curious, you don’t mention chopping or peeling the beets at any point, yet according to your picture it’s clearly supposed to happen?

    1. Hey there! No need to peel beets if you’re steaming them and chopping them is in step number one. Peeling beets before cooking them can be pretty difficult so it’s best to just wash them and then steam!

  5. This recipe is delicious!
    Thank you so much for sharing, it’s definitely going to be a go to for lunches!

  6. So far every recipe I have made FMB is simple & delicious (the BEST combination). Thank you so much for this! The rosemary garlic cashew cream is insanely good and I’m just thinking of all the other things I can do with it. I love the heartiness & cleanliness of the meal! THANKS AGAIN!

      1. Thanks so much for this recipe! I didnt have beets or shallot on hand so I sauteed red cabbage & onion until soft & sweet, then added the kale to saute. Also topped the bowl with dried cranberries. The cashew cream is delicious! Will definitely make this again. 🙂

  7. Just made this last night and I am so impressed with the taste! Also my first time eating beets–YUM!

  8. 1 1/2 of vegan broth?? Did you dissolve in water and then make 1 1/2 cup of broth… and added an additional 1 1/2 cup of water after.

    Love this recipe, just found you on Insta! You are awesome, thank you for sharing !

    1. It is 1 1/2 cup of Vegetable Broth + 1 1/2 cups of Water, so 3 cups total! If you are using Vegetable Bouillon, that would be 1 1/2 tsp of it 🙂

  9. Love this. Couldn’t follow exactly as we cannot get the stock here in the UK. I used Vecon which gives a similar ‘meaty’ taste to the lentils. I also subbed a Blue Zones recipe for spicy lentils which I highly recommend. I love that your recipes do not always have ‘products’ in them as they are difficult or impossible to buy in the UK. Will definitely be making these again and again. Thank you.

  10. Caitlin, your recipes never seem to fail me! I’ve made so many of your dishes and they have all been beyond delicious..even my non-vegan family members tend to like them. (such as this one!) Thank you so much for sharing your excellent plant-based recipes to the world. Keep being cool :^)