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Preheat the oven to 425*. Line two quarter sheet baking pans with parchment paper and set aside.
Heat a small saucepan over medium high heat. Add the oil and heat until it shimmers. Add the onion and saute, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring continuously, until fragrant, about 1 minute.
Add the lentils to the pot and stir to incorporate with the onions and garlic. Add enough cooking liquid to the pot to cover the lentils by about an inch. Top with the bay leaf and thyme spring.
Increase the heat to high and bring the liquid to a boil. Once it boils, reduce the heat to medium low/low to maintain a steady simmer. Cover and cook until the lentils are bite tender, 25-35 minutes depending on preference (see section above "How to Cook Black Lentils). Check the water level occasionally and add more broth or water if the lentils become too try.
Remove the lentils from heat, and remove the bay leaf and thyme sprig. Drain any residual water from the lentils. Stir in lemon juice, salt, and pepper. Taste for seasoning and adjust as needed. Transfer the warm, seasoned lentils to a platter or salad bowl.
While the lentils are cooking, prepare the roasted vegetables. Trim and slice the asparagus and cut into bite sized pieces. Peel and cut the carrots into bite sized pieces.
Toss the carrots with oil, then spread onto one of the parchment lined baking sheets. Dust with salt and pepper. Transfer the carrots to the oven and roast for 5 minutes.
Toss the asparagus with oil, then spread onto the second parchment lined baking sheet. Dust with salt and pepper. Once the timer goes off, add the asparagus to the oven. Roast the carrots and asparagus for 7 additional minutes. The asparagus should be blistered and charred, but still retain a bite. The carrots should be caramelized and tender, but not mushy.
Remove the roasted vegetables from the oven and add them to the black lentils. Sprinkle generously with fresh parsley and mint, then toss to incorporate.
To serve, spoon one quarter of the lentil salad onto a plate, then top with 1-2 tbsp greek yogurt. Serve warm, room temperature, or chilled. This salad keeps well in an airtight container in the fridge for up to 5 days.