Description
A healthy and delicious salad made with roasted vegetables and lentils, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the lentils and combine them with water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- While the lentils are cooking, place the diced vegetables on a baking sheet.
- Drizzle the vegetables with olive oil, salt, pepper, and garlic powder. Toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Once the lentils are cooked, drain any excess water and combine them with the roasted vegetables in a large bowl.
- Add balsamic vinegar and toss everything together.
- Garnish with fresh parsley before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Veggie Lentil Salad, healthy salad, vegan salad, nutritious meal