Lentil Salad with Roasted Vegetables

Serves 4-6


3 medium carrots, cut in half lengthwise and then in 1 inch segments

1 large red onion, cut into eight wedges

1 medium fennel bulb, but into eight wedges

2 t olive oil

½ t fennel seeds

Kosher salt and freshly ground pepper to taste

2 cups green lentils, cooked according to package directions and cooled

2 tomatoes, cored and diced

1 cup chopped celery



Juice from one large lemon as well as zest

1 T Dijon mustard

2 t honey

2 T extra virgin olive oil

½ t kosher salt

1 shallot, minced


Preheat oven to 425 degrees. Toss first three ingredients with 2 teaspoons of olive oil, fennel seeds, salt and pepper. Place in roasting pan and cover with foil, roast for 25 minutes and then take off foil and roast for another 20 minutes. Cool and dice vegetable mixture.

In a large bowl, place diced roasted vegetables, lentils, tomatoes and celery. In a medium bowl mix together the dressing ingredients and whisk until emulsified. Pour over lentil mixture and let stand 30 minutes or chill and bring to room temperature before serving.