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A vibrant warm lentil salad with roasted root vegetables, fresh parsley garnish, and garlic-tahini dressing served in a black bowl.

Warm Lentil Salad with Roasted Root Vegetables and Garlic-Tahini Dressing

Thiswarm lentil salad is a hearty, nutritious dish featuring tender lentils,caramelized roasted root vegetables, and a creamy garlic-tahini dressing.Perfect for a cozy lunch or dinner, it’s packed with earthy flavors and vibrantcolors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch
Cuisine: Middle Eastern-Inspired
Calories: 320
Ingredients Method

Ingredients
  

IngredientsFor Lentils
  • 1 cup green or brown lentils
  • 3 cups water or vegetable broth
  • 2 carrots peeled and chopped
  • 1 sweet potato peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 red onion sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish
Ingredients For the Garlic-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1-2 cloves garlic minced
  • 1/4 cup water or more, as needed
  • Salt and pepper to taste

Method
 

  1. Cook the Lentils: Rinse the lentils under cold water. In a medium pot, bring the lentils and water (or vegetable broth) to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the lentils are tender but still firm. Drain any excess liquid and set aside.
  2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the carrots, sweet potato, parsnips, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden-brown and tender.
  3. Make the Garlic-Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add more water as needed to reach a creamy, pourable consistency. Season with salt and pepper to taste.
  4. Assemble the Salad: In a large bowl or on individual plates, layer the cooked lentils with the roasted vegetables. Drizzle the garlic-tahini dressing over the top and garnish with fresh parsley or cilantro.
  5. Serve and Enjoy: Serve the salad warm, with extra dressing on the side if desired.