Recipe courtesy of Bobby Deen
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. 

Put the lentils in a medium saucepan and cover by two inches with cold water. Bring to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain well. 

Meanwhile, toss the carrots and fennel with 2 teaspoons of the oil and sprinkle with salt and pepper on the prepared baking sheet. Roast until tender and golden brown, about 25 minutes. 

Add the cilantro, scallions, parsley, vinegar, remaining 1/4 cup oil and some salt and pepper to a food processor and pulse until blended. Combine the lentils, roasted vegetables and dressing together in a large bowl. Serve warm or chilled.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Grilled Nectarine Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.