Roasted Root Vegetable & Lentil Salad


  • 2 cups (260g-ish) green lentils

  • 1 small onion, quartered

  • 1 tsp salt for lentils

  • 1 bunch of carrots and/or parsnips, cleaned and cut in half

  • 2 Tbs (30ml) avocado oil

  • ½ tsp salt for root veggies

  • ½ tsp pepper for root veggies

  • ½ lemon

  • Mother Raw French Onion Dip

  • Toppings: toasted almond slices and fresh parsley and dill


  1. Preheat your oven to 425F.

  2. Place lentils in a pot and cover with 3 inches of water. Add the quartered onion. Bring to a boil and then reduce heat and simmer for 20 – 25 minutes. Test at 20 minutes, you want the lentils tender, but holding their shape. Add the 1 tsp of salt near the end. Drain the lentils and discard the onion.

  3. Toss cleaned carrots and parsnips with avocado oil and salt and pepper. Roast in oven for 25 – 30 minutes, flipping halfway through.

  4. When ready to serve squeeze half a lemon into the lentils, stir, and place onto plates and top with roasted veggies, dollops of Mother Raw French Onion dip, toasted almonds, fresh parsley and dill. If making it for meal prep, combine it all in a big bowl and keep it in the fridge!


Recipe and Photography by Bethany of Foody First

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