Description
A vibrant and nutritious lentil salad featuring roasted vegetables, perfect for a healthy meal.
Ingredients
- Green lentils: 1 cup (uncooked)
- Bell peppers: 2 (any color, diced)
- Zucchini: 1 medium (diced)
- Red onion: 1 medium (diced)
- Cherry tomatoes: 1 cup (halved)
- Olive oil: 3 tablespoons (for roasting and dressing)
- Lemon juice: 2 tablespoons (freshly squeezed)
- Salt and pepper: to taste
- Fresh parsley: 1/4 cup (chopped)
Instructions
- Rinse the green lentils under cold water and place them in a medium pot with 3 cups of water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain and set aside to cool.
- Dice the bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- Preheat the oven to 425°F (220°C). On a baking sheet, combine the diced vegetables, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 20-25 minutes, adding the cherry tomatoes in the last 10 minutes.
- In a large bowl, combine the cooked lentils and roasted vegetables. Toss gently to mix.
- In a small bowl, whisk together 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper.
- Pour the dressing over the lentil and vegetable mixture, toss gently, and add the chopped parsley. Serve warm, at room temperature, or chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider mixing in feta cheese, chickpeas, or grilled chicken.
- Feel free to customize the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Salad, Roasted Vegetables, Healthy Recipe, Vegan Salad