Wednesday, August 17, 2016

Lentil Salad with Roasted Root Vegatables

Who would have thought they would taste so perfect when roasted in the oven. I didn't. I never roast my radishes in the first place, I always prefer to eat them raw or raw again in my salad.But roasted together like this and served with green lentils is all you need during the cold winter months...

1.5 cup cooked green lentils
1 black radish
1 radish
1 celeriac
2 carrots
2 large red onions
10-15 cloves of garlic
3-4 black carrots (şalgam)
1 tbs zahter(dried thyme)
4-5 sunchokes
olive oil
salt & pepper

baby radishes
red bell pepper
extra virgin olive oil
1 lemon juice

Bring your oven to 200 C. Wash and peel your vegetables. Cut celeriac and carrots smaller than the other vegetables so they cook evenly. Cut onions in four and add them with the garlic cloves. Do not peel the garlic. Drizzle olive oil on top and mix well until all vegetables are coated.
Place them in a cast iron tray and cook them until soft for about 15- 20 minutes turning them once or twice.
Rinse and cook the green lentils until soft. Let them cool.
Peel the cooked garlic cloves, place the vegetables in a serving dish. Add the thinly sliced baby radishes and red bell peppers for the crunch. Prepare your vinaigrette and pour on top. Add dill and serve.

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