Name: Lentil Salad with Warm Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 large head cauliflower; 2 carrots; 1 tbsp extra-virgin olive oil; 1 tbsp maple syrup; 0.5 tsp salt; 0.5 tsp cumin; 0.5 tsp paprika; 0.5 tsp onion powder; 1 bunch green onions; 0.25 cup parsley; 1.5 cups lentils; 1 tbsp olive oil; 0.5 tsp flaky sea salt; pine nuts; 1 cup parsley; 1 cup spinach leaves; 2 tablespoons chives; 2 tablespoons tarragon leaves; 3 cloves garlic; 3 tablespoons lemon juice; 1.5 tablespoons red wine vinegar; 0.5 cup extra virgin olive oil; 0.5 cup mayonnaise; Salt and pepper

From the Cook

1/8

Lentil Salad with Warm Vegetables

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Ingredients

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Instructions

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Instructions

Start by roasting the veggies: preheat the oven to 400 degrees F. Place the cauliflower and carrots on a large baking sheet and toss together with 1 tablespoon of olive oil, maple syrup, salt, cumin, paprika, and onion powder. Spread in an even layer and roast in the oven for 30 minutes, tossing halfway.

Meanwhile, making the dressing: In a blender or food processor, combine the dressing ingredients minus the mayo. Blend for 2 minutes until smooth and creamy. Add in the mayo and blend for another 20-30 seconds. Set aside.

Assemble the salad: once the veggies are done, combine them in a large bowl with the cooked lentils, green onions, parsley, 1 tablespoon of olive oil, and flaky sea salt. Toss to combine.

Serve: spread a few tablespoons of the green goddess dressing on a large plate. Top with the lentil salad and garnish with olive oil + salt and pepper to taste as well as the optional pinenuts. ENJOY!

Notes

I find that green or brown lentils work best in this recipe. Red lentils will end up too mushy so I don’t recommend.

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Tips & Tricks (5)

Cook Lentils Al Dente 🫘
Cook French lentils until tender but still holding their shape (about 20-25 minutes), then drain and dress while warm to maximize flavor absorption from the vinaigrette.
Make Green Goddess Dressing Ahead 🥒
Prepare the tarragon and chive dressing 2-3 hours in advance to allow flavors to meld and intensify, making it a perfect make-ahead meal component.
Roast Vegetables at High Heat 🔥
Roast carrots and cauliflower at 425°F until caramelized and slightly charred (18-22 minutes), then toss with the warm lentils to create a beautiful textural contrast.
Toast Pine Nuts for Maximum Flavor 🌰
Lightly toast pine nuts in a dry skillet for 2-3 minutes before adding to the salad to unlock their rich, buttery flavor and prevent them from becoming soggy.
Layer Fresh Herbs Last 🌿
Add tender herbs like fresh parsley, chives, and spinach just before serving to preserve their bright color and prevent wilting from residual heat.