Lentil Salad with Roasted Vegetables and Feta

Lentils are a fantastic source of plant-based protein, and they're also incredibly versatile. This salad is a great way to use up leftover lentils, or you can cook them fresh for this recipe. The roasted vegetables add a nice sweetness and crunch, and the feta cheese provides a salty tang. This salad is perfect for a light lunch or dinner, and it's also great for meal prep.

I first came up with this recipe when I was looking for a way to use up some leftover lentils. I had roasted some vegetables for another dish, and I thought it would be a great way to add some extra flavor and texture to the lentils. The salad was a hit with my family and friends, and I've been making it ever since.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender but still hold their shape.
2. While lentils are cooking, preheat oven to 400°F (200°C). Toss vegetables with olive oil and spread on a baking sheet. Roast for 20–25 minutes, or until tender and slightly browned.
3. Drain lentils and let cool slightly.
4. In a large bowl, combine lentils, roasted vegetables, feta cheese, and parsley. Toss to combine.
5. Serve immediately or chill for later.

Why It Works

• The lentils provide a good source of plant-based protein.
• The roasted vegetables add sweetness and crunch.
• The feta cheese provides a salty tang.
• The salad is easy to make and can be served warm or cold.
• The salad is a great way to use up leftover lentils and vegetables.