Warm Lentil and Root Vegetable Salad with Coconut Tzatziki

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Hearty root vegetables and lentils make this warm salad from Sakara Life the perfect vegetarian main dish. It's paired with a pleasantly sweet and tangy coconut yogurt tzatziki that is packed with healthy fats. Slideshow: More Lentil Recipes

By Whitney Tingle

and Danielle DuBoise

Updated on February 1, 2017

Warm Lentil and Root Vegetable Salad with Coconut Tzatziki — Photo: © Michael Turek

Active Time:

30 mins

Total Time:

1 hr 15 mins

Yield:

4 to 6

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Ingredients

LENTILS:

1 cup French green lentils, picked over
Fine Himalayan pink salt
Pepper
1 1/2 pounds medium multicolored carrots, cut on a bias into 2-inch pieces
1 1/2 pounds medium parsnips, halved lengthwise and cut into 2-inch pieces
2 1/4 teaspoons ground cumin
2 1/4 teaspoons ground coriander
1/2 teaspoon ancho chile powder
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
3/4 cup chopped mint, plus torn leaves for garnish
3/4 cup chopped cilantro, plus leaves for garnish

TZATZIKI:

1 cup coconut milk yogurt (see Note)
1/4 cup finely diced seeded cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped dill
1 teaspoon finely chopped chives
1 garlic clove, minced
Fine Himalayan pink salt
Pepper

Directions

Make the lentils In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Simmer over moderate heat until just tender, 20 minutes. Remove from the heat, add a generous pinch of salt and let stand for 5 minutes; drain. Spread the lentils on a rimmed baking sheet and let cool slightly.
Meanwhile, preheat the oven to 400°. On a large rimmed baking sheet, toss the carrots and parsnips with the cumin, coriander, chile powder and 1/4 cup of the olive oil. Season generously with salt and pepper. Roast the vegetables until tender and browned in spots, 20 to 25 minutes.
In a large bowl, toss the lentils with the warm roasted vegetables, the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Fold in the chopped mint and cilantro and season the salad with salt and pepper. Transfer to a platter and garnish with mint and cilantro leaves.
Make the tzatziki In a small bowl, whisk all of the ingredients together and season with salt and pepper. Serve alongside the warm lentil salad.