Winter Lentil Salad with Roasted Root Veggies

• Kosher salt
• 1 1/4 cups dried green or black lentils
• 2 stalks celery, cut into 1/2-inch dice (1 cup)
• 4 cups diced root vegetables (carrots, parsnips, rutabaga, turnips, or a mix)
• 1 1/2 teaspoons coarsely chopped fresh thyme
• 3 tablespoons extra-virgin olive oil, more as needed
• 3 tablespoons finely chopped parsley
• 1 1/2 tablespoons sherry vinegar, more as needed

1. Bring a medium pot of well-salted water to a boil and rinse the lentils in two or three changes of water.
2. And the lentils to the pot and cook just until tender, about 25 minutes.
3. Drain well and set aside.
4. Position a rack in the center of the oven and heat to 400F.
5. Pile the celery, root vegetables, and thyme on a large rimmed baking sheet and drizzle with 2 tablespoons of the oil and 1/2 teaspoon salt.
6. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer.
7. Roast the vegetables, stirring after 10 minutes or so, and continue to cook until tender and golden on the edges, about 15 minutes longer.
8. Combine the lentils, vegetables, and parsley in a large bowl.
9. Drizzle with the vinegar and another 1 tablespoon oil and toss to combine.
10. Taste and add more vinegar, oil, or salt as desired.
11. Serve right away or refrigerate for up to 3 days.
12. If making ahead, let it come to room temperature before serving; you may also want to refresh the salad with a little extra olive oil.

kosher salt, black lentils, stalks celery, root vegetables, thyme, extravirgin olive oil, parsley, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/winter-lentil-salad-with-roasted-root-veggies-388272 (may not work)