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French Lentil & Root Vegetable Salad


This simple salad is a perfect option when you crave hearty winter veggies. Combined with our delicate and peppery GRAIN French lentils, goat cheese, and our new favourite poppy seed dressing, it will quickly be a new kitchen staple. 

French Lentil & Root Vegetable Salad:
2 cups cooked GRAIN French Lentils
2 cups carrots, peeled & sliced
2 cups yams, peeled and chopped
1 cup beets, peeled and cubed
2 tbsp olive oil
¼ cup fresh parsley, minced
1/3 cup soft goat cheese, crumbled (optional)

Poppy Seed Dressing: 
1/2 cup water 
1/3 cup apple cider vinegar
1/3 cup white onion, minced 
3 tbsp honey 
2 tbsp Dijon mustard 
2 tsp salt 
1 tbsp poppy seeds 
1 1/2 cups vegetable oil {olive or canola}

Heat the oven to 400F. Peel and slice all the vegetables to roughly the same size and arrange on a parchment lined baking tray. Keep the beets separate to avoid discolouring the yams and carrots (use a separate tray if required). Coat all veggies in oil and roast for 35 minutes, or until browning.

While the veggies are roasting, cook the French lentils according to package directions, or see our soak and steam method below, which we highly recommend. Once cooked to just al dente, set the lentils aside and allow to cool.

Prepare the dressing by combining all of the ingredients except for the poppy seeds and oil in a blender. Blend on high and add the poppy seeds. Then, gradually add the oil in a steady stream until it is all added. Stop blending once all the oil is added. Transfer the dressing to clean jar. 

Once cooked, remove the veggies from the oven and allow to cool. Combine with the cooked lentils and toss with the dressing to taste. Start with 1/3 cup and add more as desired. Mix in chopped parsley, reserving a tbsp. for garnish.

Serve with optional crumbled goat cheese and more dressing on the side.

Soak & Steam Lentil Method:
To cook, place a metal vegetable steamer at

the bottom of a large soup pot. Fill the pot with cold water to just reach the bottom of the steamer basket. Add the soaked lentils to the pot with the steamer basket and bring the water to a boil on high. Turn the heat to medium-high and steam for 12-15 minutes, until the lentils are just tender.

Remove from the heat carefully and toss in a large bowl with a few tbsp of olive oil to coat. Transfer the cooked lentils, if not using immediately, to a container and keep in the fridge for up to a week until ready to use. 


Buy GRAIN French Lentils online here, or find a stockist near you here.  

New to GRAIN? Get free shipping anywhere in North America with coupon code MAKEITGRAIN. All orders over $50 now ship for free. Shop online here


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