Lentil and Roasted Vegetable Salad with Lemon-Tahini Dressing

Lentil and Roasted Vegetable Salad with Lemon-Tahini Dressing: A Refreshing and Flavorful Dish for Any Occasion

Growing up in the Middle East, I was surrounded by the flavors of traditional Mediterranean cuisine. Lentils were a staple in our household, and I always loved the way their nutty flavor paired with the bright acidity of lemon juice. When I moved to the United States, I started experimenting with different ways to incorporate lentils into my cooking. One of my favorite creations is this Lentil and Roasted Vegetable Salad with Lemon-Tahini Dressing. It's a simple dish to make, but the combination of flavors is truly exceptional.

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

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Lemon-tahini dressing (see below)

Instructions

1. Cook the lentils according to the package directions.
2. While the lentils are cooking, preheat the oven to 400°F (200°C).
3. Toss the bell peppers, zucchini, and red onion with the olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
5. Once the lentils and vegetables are cooked, combine them in a large bowl.
6. Add the parsley, mint, and lemon-tahini dressing.
7. Toss to combine and serve.
8. Enjoy!

Why It Works

• The roasted vegetables add a smoky, caramelized flavor to the salad.
• The lemon-tahini dressing is tangy and creamy, and it helps to balance out the richness of the lentils and vegetables.
• The fresh herbs add a bright, herbaceous flavor to the salad.
• This salad is a great source of protein and fiber, making it a healthy and satisfying meal.