Lentil and Root Vegetable Salad

Lentil and root vegetable salad is one of my favorite meals on a cold winter night.  This warm and cozy salad is the perfect entrée if you like feeling satisfied but not stuffed after dinner, maybe with some room for hot chocolate leftover while you watch snow fall outside.

This is also a wonderful meal for practicing several kitchen skills at a very low-pressure pace.  Flavor-wise, you have a lot of flexibility, so this is a great opportunity to practice imagining what each ingredient will contribute to the finished dish, and how they will be balanced out by other additions.

I used carrots and waxy potatoes, green lentils, and arugula tonight, because those are well-accepted vegetables in my house.  But I can easily imagine any other root vegetable topping this salad off well- think beets, parsnips, sweet potatoes, turnips, maybe even winter squash or kohlrabi.  The vegetables in-season at the farmers’ market make a shocking difference to the final taste and texture, so if you can swing it, a trip there is very much worth it.  In reality, anything that provides a soft interior, starchy mouthfeel, and carmelized exterior is welcome.

You could swap out green lentils for other small, shape-holding lentils, like black or Castelluciano lentils, though green are the easiest to find.  I bet it would even be delicious if you leave the lentil family behind and use beans instead.

For the greens, arugula provides a fresh crunch without too much resistance, and it balances the sweetness of roasted vegetables with its own spicy bitterness.  I think mustard greens would work well, but spinach may be too bland and kale too hearty.  But you should decide for yourself!  If you’re not a fan of spice, then spinach may be perfect, or you could add a touch of heat, for example black pepper, elsewhere.

As for toppings, I certainly recommend some acidity, like balsamic vinegar or glaze, though other fruity vinegars would work very well.  There’s no need to turn it into a vinaigrette as there is plenty of silky mouthfeel from the root vegetables tossed in olive oil.  I had some goat cheese in the fridge, but that’s completely optional, especially if you are preparing food for vegans.  It added a pleasant, but unnecessary, creamy coolness.

You get to practice doing two tasks at once, kind of like “working in” with yourself for you gym rats out there.  While the oven preheats to about 450F, the lentils simmer away first in a pot with plenty of salt– bonus point if you have homemade stock– with barely any need for attention.  You then have plenty of time to peel carrots, chop all the vegetables into bite-sized pieces, and prep any aromatics like shallots you may desire.  Toss with olive oil, salt, and pepper, and roast away.

I quite literally went to another room and read for about 15 minutes, briefly stirred the lentils and roasting vegetables, and wandered away for another 10 minutes or so.  Use this time wisely to take a moment for yourself.  Read a book, take a quick shower (assuming someone is there to make sure the house doesn’t burn down), drink some tea, whatever.

During those last few minutes, toss the greens with whatever acid and seasonings you have decided on.  Here you have a chance to develop another skill- taste the greens to make sure they are evenly coated and well-seasoned.  Taste the lentils before spooning them on top of the greens.  They should be soft, but hold their shape, and should be flavorful.  If there is too much water left, drain the lentils before serving.  Finally, taste the root vegetables, checking for creaminess on the inside and sweet-saltyness on the outside.  Spread those on top, and add more acid or cheese, if your tongue decides that would be a good idea.

As the cook, you have the right to get a little bite of everything all together for a final taste.  If you feel the need to, add a bit of an herb, spice, or salt that you think may pair well.  I can’t say I’ve done this myself, but I imagine this meal is flexible enough to incorporate some more challenging spices, like sumac or za’tar, in addition to more familiar flavors like bay seasoning, paprika, or garlic powder.  If you desire crunch, mild nuts/seeds like cashews or pine nuts would taste good, but I find the amalgam of soft textures very appealing.

Personally, I like the sweet and soft simplicity of this salad just the way I made it.  Effortless enough for a weeknight, but comforting enough for a snowy Saturday.