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Lentil salad with roasted vegetables and lemon-rosemary vinaigrette [Vegan]
TREEHUGGER12Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lemons (about 1/4 cup)
- 1 Tbsp. rosemary (fresh minced)
- fine sea salt
- 1/2 cup extra-virgin olive oil
- 3 cups carrots (coarsely chopped)
- 2 shallots (cut lengthwise into thin wedges)
- 2 Tbsp. extra-virgin olive oil
- ground black pepper
- fine sea salt
- 1 1/2 cups brown lentils (small, or French green Puy lentils)
- 1 bay leaf
- 1 clove garlic (crushed flat but left whole)
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