Lentil and Roasted Vegetable Salad

A refreshing lentil and roasted vegetable salad that is inspired by the flavors of the Mediterranean region, this dish is a symphony of textures and flavors.

In the realm of salads, lentils have long been relegated to the sidelines, overshadowed by their more glamorous counterparts, the leafy greens. But not anymore. This recipe elevates lentils to their rightful place as a starring ingredient, creating a salad that is both satisfying and flavorful. The lentils provide a hearty base, while the roasted vegetables add a touch of sweetness and crunch. The parsley adds a bright, herbaceous note that brings the whole dish together. This salad is a versatile dish that can be served as a light lunch, a hearty side dish, or even a main course.

Prep time: 10 | Cook time: 40 | Serves: 4

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1/2 onion, chopped
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse the lentils and place them in a medium saucepan with the water.
2. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
3. Drain the lentils and let them cool.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Toss the bell peppers, zucchini, and onion with the olive oil.
6. Spread the vegetables on a baking sheet and roast for 20 minutes, or until they are tender.
7. Combine the lentils, vegetables, and parsley in a large bowl.
8. Toss to combine.

Why It Works

• The roasting of the vegetables intensifies their natural sweetness and flavor.
• The lentils provide a hearty base for the salad, making it a satisfying meal.
• The parsley adds a bright, herbaceous note that brings the whole dish together.