Description
A refreshing and nutritious salad featuring hearty lentils and a medley of roasted vegetables, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender. Drain and set aside to cool.
- While the lentils are cooking, prepare the vegetables. Toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, pepper, and dried oregano.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- In a large bowl, combine the cooked lentils, roasted vegetables, and balsamic vinegar. Drizzle with the remaining tablespoon of olive oil, and adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving. This salad can be served warm or chilled.
Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 8
- Carbohydrates: 40
- Fiber: 12
- Protein: 10
Keywords: Cold Lentil and Roasted Vegetable Salad, lentil salad, roasted vegetable salad, healthy salad recipe, Mediterranean salad