Lentil and Roasted Vegetable Salad

This lentil and roasted vegetable salad is a hearty and flavorful dish that's perfect for a light lunch or dinner. The lentils provide protein and fiber, while the roasted vegetables add sweetness and crunch. The dressing is a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard.

This recipe was inspired by a trip to the Middle East, where I had a similar salad at a local restaurant. I was so impressed with the flavors that I decided to recreate it at home. After a few tries, I came up with this recipe, which is now one of my favorites.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

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

Instructions

1. Rinse the lentils and pick over them to remove any debris.
2. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
3. While the lentils are cooking, preheat the oven to 400 degrees F (200 degrees C).
4. In a large bowl, toss the vegetables with the olive oil. Season with salt and pepper to taste.
5. Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until they are tender.
6. Once the lentils and vegetables are cooked, combine them in a large bowl.
7. Add the dressing to the salad and toss to coat.
8. Serve immediately.

Why It Works

• The combination of lentils and roasted vegetables provides a good balance of protein, fiber, and carbohydrates.
• The roasted vegetables add a touch of sweetness and crunch to the salad.
• The dressing is a simple vinaigrette that complements the flavors of the lentils and vegetables.