Been meaning to post this for a while. This is a slightly modified version of the Lentil Salad recipe that appeared in NYTimes. The ingredients, at first glance, don’t appear to work well together, but I was genuinely surprised how awesome this recipe was. I’ve tried this recipe with and without the roasted vegetables and they both work great. Also if you tried to taste the marinade (by itself) for the red cabbage it’s overwhelming, but the cabbage really does soak this up for a fantastic pickled taste.

Lentil Salad With Roasted Vegetables

First the lentils. Use 3 cubes of Rapunzel Vegan Bouillon in 6 cups of water to make the broth and then cook 2 cups of lentils with bay leaf, garlic, salt and pepper for about 20 minutes or until the lentils are tender. Drain the lentils and set aside. I used the broth as a lentil soup and it tasted amazing on its own (and packed with protein too!).

Slice 1 whole head of red cabbage and marinate for a vinaigrette for a couple of hours. Making the vinaigrette is super simple. Mix ¼ cup of Bragg Apple Cider Vinegar, 2 tsp of Dijon Mustard, ½ cup of Olive Oil and ½ tsp salt and toss this on to the red cabbage.

For the roasted vegetables, I just used what I found in the fridge. 1 small whole acorn squash, 2 or 3 medium sized carrots and 3 small beets. This is pretty fungible and you can mix and match. Toss the cut vegetables with olive oil, a bit of thyme and rosemary and bake at 400°F for 20 to 30 minutes or until the vegetables are tender and golden all over.

To serve, spread the cabbage on a serving bowl, layer in the lentils and top it off with roasted vegetables. Perfect lentil salad that also makes a great meal by itself.