"Made myself the easiest big ol’ roasted root veggie and lentil salad for lunches throughout the week and it has me wondering why I don’t meal prep more often?!"
Carrot, Parsnip and Lentil Salad
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Serves or Makes: 6-8
Recipe Card
ingredients
- 2 cups green lentils
- 1 small onion, quartered
- 1 1/2 teaspoon salt
- 1 bunch of cleaned and cut in half carrots and parsnips
- 2 tablespoons avocado oil
- 1/2 teaspoon pepper
- 1/2 lemon, juiced
- 1/4 cups Greek or plant-based yogurt
- sliced almonds, optional
- fresh parsley, optional
- dill, optional
Method
Step 1
Preheat oven to 425F.
Step 2
Place your lentils in a pot and cover with 3 inches of water. Add the quartered onion. Bring to a boil and then reduce heat and simmer for 20 – 25 minutes. Test at 20 minutes, you want the lentils tender, but holding their shape. Add the 1 tsp of salt near the end. Drain the lentils and discard the onion.
Step 3
Toss cleaned carrots and parsnips with avocado oil and salt and pepper. Roast in oven for 25 – 30 minutes, flipping halfway through.
Step 4
When ready to serve squeeze half a lemon into the lentils, stir, and add more salt if necessary. Place onto plates and top with roasted veggies, dollops of yogurt, toasted almonds, fresh parsley and dill.
Step 5
If making it for meal prep, combine it all in a big bowl and keep it in the fridge and serve cold.