Lentil Salad with Diced Roasted Vegetables and Vinaigrette

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Lentil Salad with Diced Roasted Vegetables and Vinaigrette

 

1 red onion, peeled and diced

1 small leek, white part only diced

1 medium carrot, peeled and diced

1 small turnip, peeled and diced

1 teaspoon thyme leaves

4 tablespoons extra virgin olive oil

kosher salt and freshly ground black pepper

1 1/2 cups vegetable stock or water

6 ounces small green lentils

1 1/2 tablespoons sherry vinegar

2 teaspoons chopped parsley

1 head of frisse, leaves cleaned and trimmed

 

Heat the oven to 350 degrees. Place the onion, leek, carrot and turnip in a

small roasting pan. Add the thyme, half the oil and season with salt and pepper.

Roast the vegetables until they begin to brown, about 20 minutes. Add the

lentils and the stock or water. Season the lentils with salt then cover the pan

and continue roasting until the lentils are tender, about 1 hour.

Dress the lentils with the remaining oil and the vinegar. Allow the lentils to

cool to room temperature. Adjust the seasoning if necessary, add the parsley and

serve on a bed of frisee.