Satisfying Lentil and Roasted Vegetable Green Salad
This lentil and roasted vegetable green salad is a hearty and flavorful dish that's perfect for a light lunch or dinner. The lentils are cooked until tender and then tossed with roasted sweet potatoes, bell peppers, spinach, and red onion. A simple vinaigrette made with lemon juice, olive oil, salt, and pepper brings everything together.
I've always been a fan of lentils. They're a great source of protein and fiber, and they're very versatile. I've used them in everything from soups and stews to salads and burgers. This salad is one of my favorite ways to eat lentils. It's light and refreshing, but it's also filling and satisfying. The roasted vegetables add a touch of sweetness and smokiness, and the spinach and red onion add some freshness and crunch. The vinaigrette is the perfect finishing touch, bringing all the flavors together.
Satisfying Lentil and Roasted Vegetable Green Salad Satisfying Lentil and Roasted Vegetable Green Salad Satisfying Lentil and Roasted Vegetable Green Salad Satisfying Lentil and Roasted Vegetable Green Salad
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 1/2 cups (240g) dried lentils, picked over and rinsed
  • 4 cups (1 liter) vegetable broth
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups (75g) baby spinach
  • 1/2 cup (50g) finely chopped red onion
Instructions
  1. In a large saucepan, bring the lentils and broth to a boil, then reduce heat and simmer until tender, about 25 minutes.
  2. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  3. On a large baking sheet, toss the sweet potatoes, bell peppers, olive oil, salt, and pepper. Roast in the preheated oven until tender and browned, about 25 minutes.
  4. Drain the lentils and let cool slightly. In a large bowl, combine the lentils, roasted vegetables, spinach, and red onion.
  5. To make the vinaigrette, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Toss the salad with the vinaigrette until well coated.
  6. Serve immediately or chill for later.
Why It Works
  • The lentils are cooked until tender, but they still have a little bit of bite to them.
  • The roasted vegetables are caramelized and slightly browned, which gives them a delicious sweetness and smokiness.
  • The spinach and red onion add some freshness and crunch to the salad.
  • The vinaigrette is made with lemon juice, olive oil, salt, and pepper, which brings all the flavors together.