Herbed Lentils with Roasted Fall Veggies


Herbed Lentils with Roasted Fall Veggies

Sarah Kaminski
Prep Time 10 mins
Cook Time 25 mins
Course Mains
Servings 3


  • 1 bunch beets tops removed then cubed OR 1 package cooked beets from the produce section, cubed
  • 1 butternut squash peeled and cubed OR 1 bag frozen butternut squash cubes, defrosted
  • ½ Tbsp olive oil
  • Sea salt
  • Parchment paper

For the Salad:

  • 1 c whole (not split) lentils

For the Dressing:

  • 2 Tbsp capers
  • 1 clove garlic minced
  • 1 small bunch fresh parsley chopped
  • .25 oz fresh tarragon chopped
  • Zest AND juice of 1 lemon
  • ½ tsp sea salt
  • Black pepper to taste
  • 1 Tbsp white wine vinegar
  • 1/3 c olive oil


  • Preheat oven to 375* (If using prepared beets and frozen cubed squash, skip this step!)
  • Then, pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender.
  • Toss cubed beets & squash in olive oil & salt.
  • Spread evenly on a roasting pan lined with parchment paper, and cook for about 25 minutes, or until a fork slides out smoothly.
  • While everything cooks, wisk ingredients for the dressing in a medium bowl.
  • Drain cooked lentils & rinse with cool water. Add to bowl & toss with dressing.
  • Serve with roasted veggies and prepare to WOW yourself!
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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