Roasted Vegetable and Lentil Salad
This roasted vegetable and lentil salad is a hearty and flavorful dish that's perfect for a light lunch or dinner. The lentils provide a good source of protein and fiber, while the roasted vegetables add sweetness and crunch. The salad is also tossed in a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard, which adds a touch of acidity and brightness.
I first came up with this recipe when I was looking for a way to use up some leftover roasted vegetables. I had already made a batch of roasted sweet potatoes, zucchini, and bell peppers, and I was looking for a way to turn them into a more substantial meal. I decided to add some lentils to the mix, and the result was this delicious and satisfying salad.
Roasted Vegetable and Lentil Salad Roasted Vegetable and Lentil Salad Roasted Vegetable and Lentil Salad Roasted Vegetable and Lentil Salad
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup dried lentils
  • 2 cups water or vegetable broth
  • 1 large sweet potato, peeled and cut into 1/2 inch cubes
  • 1 large zucchini, cut into 1/2 inch cubes
  • 1 large red bell pepper, cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the lentils are tender.
  3. Meanwhile, toss the sweet potato, zucchini, and bell pepper with the olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
  4. Drain the lentils and add them to a large bowl. Add the roasted vegetables and parsley. Toss to combine.
  5. Serve immediately or chill for later.
Why It Works
  • The combination of lentils and roasted vegetables provides a good balance of protein, fiber, and nutrients.
  • The roasted vegetables add sweetness and crunch to the salad, while the lentils provide a hearty and filling base.
  • The simple vinaigrette adds a touch of acidity and brightness to the salad, which helps to balance out the sweetness of the vegetables.