Black Lentil Salad with Roasted Vegetables and Miso Dressing

Name: Black Lentil Salad with Roasted Vegetables and Miso Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Black lentils; 2 medium carrots; 2 medium parsnips; 2 medium beets; 2 tbsp miso paste; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp sesame oil; 1 tsp ginger; 1 clove garlic; 2 stalks green onions

Earthy and satisfying black lentil salad with roasted root vegetables and a savory miso dressing. Rich in protein and fiber.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 285
Protein: 12 g
Fat: 7 g
Carbs: 45 g

Ingredients

for 4 servings

Black lentils200 g
carrots2 medium
parsnips2 medium
beets2 medium
miso paste2 tbsp
rice vinegar2 tbsp
maple syrup1 tbsp
sesame oil1 tbsp
ginger1 tsp
garlic1 clove
green onions2 stalks

Method

4 steps

Rinse black lentils and boil in water for 25 minutes until tender; drain.
Peel and dice carrots, parsnips, and beets into uniform cubes; toss with oil and roast at 200C for 30 minutes.
Whisk miso paste, rice vinegar, maple syrup, grated ginger, and minced garlic in a bowl until smooth.
Combine cooked lentils and roasted vegetables in a large bowl, toss with the miso dressing, and garnish with sliced green onions.