rosemary garlic lentils

<em>This Warm Lentil Salad is hearty and delicious! Rosemary Garlic Lentils combine with steamed Kale and Roasted Vegetables for a healthy and balanced meal.</em>

Warm Lentil Salad with Roasted Vegetables

Medium Beets

2-3 Medium Sweet Potatoes,

Shallot, minced

½ cup Dry Brown Lentils

tsp fresh Thyme

tsp fresh Rosemary, finely chopped

½ tsp Garlic Powder

Vegan Beef-Flavored Broth* + 1 1/2 cups Water

Fresh Parsley, chopped

Rosemary Garlic Cashew Cream, for dressing

Lemon Wedges,

Roast the Vegetables: 

Preheat the oven to 400F. Cut each Beet in half, then wrap both halves together in tin foil to create a &#8220;pocket.&#8221; Before you seal the foil, add in 1/2 tsp of Water to help steam the Beets. Place on one side of a greased or lined Baking Tray. Add the Sweet Potato coins to the other side of the tray, and sprinkle the minced Shallot over top. Bake the Sweet Potatoes for 35-40 minutes, then remove and bake the Beets for an additional 15-20 minutes, until tender.

In the meantime, make the Lentils

by combining all ingredients in a medium pot, stirring, and bringing the mixture to a boil. Cover, reduce the heat, and simmer the lentils until tender, about 20-25 minutes. Drain off any extra liquid.

Steam the Kale

by adding 1/2 cup of water to a large saucepan over medium heat. Add the Kale to the pan once the water starts to steam, then sauté until it has reduced in size and is tender. Set aside.

Assemble the Bowls

by adding some Lentils, Roasted Vegetables, and Kale to each bowl. Top with a generous serving of fresh Parsley, a dollop of Rosemary Garlic Cashew Cream, and a Lemon Wedge. Alternatively, you can toss all ingredients together with the Cashew Cream, and serve as a pre-mixed Warm Salad.

Caitlin, your recipes never seem to fail me! I've made so many of your dishes and they have all been beyond delicious..even my non-vegan family members tend to like them. (such as this one!)  Thank you so much for sharing your excellent plant-based recipes to the world. Keep being cool :^)

Love this. Couldn't follow exactly as we cannot get the stock here in the UK. I used Vecon which gives a similar 'meaty' taste to the lentils. I also subbed a Blue Zones recipe for  spicy lentils which I highly recommend. I love that your recipes do not always have 'products' in them as they are difficult or impossible to buy in the UK. Will definitely be making these again and again. Thank you.

1 1/2 of vegan broth?? Did you dissolve in water and then make 1 1/2 cup of broth... and added an additional 1 1/2 cup of water after. 

Love this recipe, just found you on Insta! You are awesome, thank you for sharing !

Just made this last night and I am so impressed with the taste! Also my first time eating beets--YUM!

So far every recipe I have made FMB is simple &amp; delicious (the BEST combination). Thank you so much for this! The rosemary garlic cashew cream is insanely good and I'm just thinking of all the other things I can do with it. I love the heartiness &amp; cleanliness of the meal! THANKS AGAIN!

Hi Caitlin! Making this for meal prep this week! Reading through the comments I still find myself confused - if we have the the vegan beef bouillon, do we just do 3 cups of water and 1.5 teaspoons of the bouillon paste? Thanks!!

Caitlin your recipes are an inspiration! I just moved to the PNW also and this was the perfect meal for my first snow storm. I love the variety of vegetables and how it's so comforting you just want to smile! Didnt have the ingredients for the sauce so I used a sweet onion sauce and that complimented the beets really well. You're the best ????

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