Daphne Ozs Roasted Autumn Vegetables With Lentils Recipes

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LENTIL SALAD WITH ROASTED VEGETABLES



Lentil Salad With Roasted Vegetables image

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 24

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

  • Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
  • In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
  • In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
  • Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
  • Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

DAPHNE OZ'S LENTIL SALAD RECIPE - (4.7/5)



Daphne Oz's Lentil Salad Recipe - (4.7/5) image

Provided by AzWench

Number Of Ingredients 11

1 cup lentils
2 cups water
1 bunch chives (chopped)
1 garlic clove (pressed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper (to taste)
red pepper (diced - optional)
celery (diced - optional)
carrot (diced - optional)
shitake mushrooms

Steps:

  • Boil the lentils and water in your rice cooker, until water is boiled off and lentils are tender but not mushy. Add remaining ingredients, making sure to add 1/2 of each recommended amount and then taste so you get a lentil salad you will like. Grill mushrooms on grilling machine. Serve with lentil salad.

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