roasted beet & carrot lentil salad with feta, yogurt & dill

Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad. Adapted from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

Ingredients

1 1/2 cups (200 g) French green lentils, rinsed and picked over
1 small yellow onion, quartered
1 large bay leaf
fine sea salt
freshly ground black pepper
1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
3 tablespoons (45 ml) olive oil, more as needed
1 cup (235 ml) plain full-fat yogurt
1 large clove garlic, put through a press or minced
1 tablespoon (15 ml) fresh lemon juice, more as needed
1/4 cup parsley, chopped, plus more for garnish
1/4 cup dill, chopped, plus more for garnish
~4 ounces feta cheese, crumbled
1/2 cup (70 g) toasted almonds, coarsely chopped if whole

Instructions
Position a rack in the center of the oven and preheat to 425ºF.
Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.

Full Reading: https://bojongourmet.com/roasted-beet-carrot-lentil-salad-with-feta-yogurt-dill/