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Under 30 Minutes

Under 30 Minutes

Roasted Vegetable Salad with Lentils

Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.

  • prep: 10 mins
    total time: 20 mins
  • servings: 4
Photography: Romulo Yanes


  • 1/2 cup dried green lentils
  • 2 garlic cloves, thinly sliced
  • Coarse salt and ground pepper
  • 3 cups reserved roasted vegetables
  • 8 cups arugula, trimmed
  • 4 ounces fresh goat cheese, crumbled (1 cup)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil

Cook's Note

You can wash and trim the arugula up to 4 days in advance. The lentils can also be prepared in advance and stored in their cooking liquid in an airtight container up to 5 days.


  1. Step 1

    In a medium saucepan, bring lentils, garlic, and 2 cups water to a boil over high. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper and let cool.

  2. Step 2

    Preheat oven to 350 degrees. Arrange roasted vegetables in a single layer on a rimmed baking sheet and bake until warmed through, 8 to 10 minutes.

  3. Step 3

    Arrange arugula on a platter and top with vegetables, lentils, and cheese. Drizzle with vinegar and oil and season with salt and pepper.

Everyday Food, April 2012