French lentils are the lentil version of a chickpea (strictly my opinion). If you know me well, you know that I’m a huge fan of chickpeas. My fan girl status holds true for French lentils also. They have a beautiful color, a slight peppery flavor, and they don’t get mushy when cooked.
Great for any season, this salad can be made with any combination of seasonal vegetables. Serve this as a main dish, pair as a side or as an addition to a salad.
French Lentil + Roasted Vegetable Salad
- Author: Kaitlyn Cashmere
- Recipe Type: Grains + Beans, Vegetables, Vegan, Gluten Free
- Serves: 4
- 1 1/4 Cups Uncooked French Lentils, Rinsed
- 2 1/2 Cups Water
- 1 (14 oz.) Can Artichokes, Rinsed, Drained, Quartered (if using whole)*
- 1/2 lb. Asparagus, Ends Trimmed, Cut into 1” Pieces
- 10 oz. Bag Frozen Butternut Squash or 2 1/2 Cups Fresh Butternut, Peeled, Cubed
- 2 Cups Cauliflower (1/2 Medium Head), Cut into Small Florets
- Ground Black Pepper
- 1 Medium Shallot, Peel Removed, Grated
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons White Balsamic Vinegar
- 3 Tablespoons Expeller Pressed Avocado Oil (or Extra Virgin Olive Oil)
- 1/4 Teaspoon Each Salt & Pepper
* Artichokes: Recommend using artichokes canned in water, not oil or marinated artichokes.
- Preheat oven to 400° F and line a large baking sheet with parchment paper
- Prepare vegetables- add artichokes, cauliflower, butternut and sprinkling of black pepper to lined baking sheet
- Bake for 20 minutes, tossing vegetables after 10 minutes
- Add 2 1/2 cups water and lentils to a medium saucepan with lid and bring to a boil Reduce heat to simmer, cover and let cook for 18-20 minutes until lentils are cooked
- Meanwhile- mix all dressing ingredients together in small bowl and set aside
- After vegetables have baked for 20 minutes- add asparagus to the same baking sheet and bake an additional 10 minutes (until vegetables are tender)
- In a large bowl- mix together lentils, roasted vegetables and dressing
- Serve immediately or let flavors meld together at room temperature for 30 minutes.
Best served cold or at room temperature. Store in the refrigerator in an airtight container. Consume within 3 days. (Because we used raw shallot, that onion taste can get a bit funky after more than 3 days)
Prep Time: 5-10 Min. Total Cook Time: 30 Min. Total Time: 35-40 Min.