Course Salads
Difficulty Moderate
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving

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Lentils with Roasted Veggies and Yogurt Sauce

Prep Time 10 minutes
Cook Time 1 hour


  • 1 cup lentils, green
  • 2 beets, large golden; peeled and chopped
  • 4 large carrot, peeled and cut lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper
  • 2 cloves garlic
  • 1 tsp lemon zest
  • 1/2 cup yogurt, whole milk
  • 1 tbsp olive oil
  • 1 bunch parsley, roughly chopped


  • Cook lentils: add 1 cup dry lentils and 2 cups water to a large pot. Bring to a boil, reduce heat, and simmer for 20-30 minutes, or until lentils are tender. Drain excess water and set aside.
  • While lentils cook, preheat oven to 400 degrees F and line a baking tray with parchment paper.
  • Add golden beets and carrot to baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 20-30 minutes, or until tender and caramelized.
  • Prepare the yogurt sauce: use a blender or food processor to blend together garlic, lemon zest, whole milk yogurt, and olive oil. Blend until smooth and creamy.
  • Prepare the salad: mix together cooked lentils with roasted vegetables and chopped parsley. Drizzle with yogurt sauce and enjoy!