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Warm Lentil Salad with Roasted Vegetables

white bowl of lentils, steamed kale, and roasted beets and sweet potato topped with cashew cream
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★★★★★

5 from 8 reviews

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

Ingredients

Scale

For the Roasted Vegetables:

  • 4 Medium Beets
  • 2–3 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

Find it online: https://frommybowl.com/warm-lentil-salad-roasted-vegetables/