Lentil Salad with Roasted Vegetables
Ingredients
Roasted Vegetables:
1 sweet potato, diced
(250 g)
1 red bell pepper, chopped
(150 g)
1 zucchini, sliced
(150 g)
1 red onion, cut into wedges
(120 g)
2 tablespoons olive oil
(30 ml)
½ teaspoon salt
(3 g)
¼ teaspoon black pepper
(1 g)
½ teaspoon smoked paprika or cumin
(1 g)
Lentil Salad:
1 cup dry green or brown lentils
(200 g)
3 cups water or vegetable broth
(720 ml)
½ teaspoon salt
(3 g)
Fresh Add-Ins:
½ cup cherry tomatoes, halved
(75 g)
¼ cup chopped parsley or cilantro
(10 g)
¼ cup crumbled feta (optional)
(35 g)
Lemon Dressing:
3 tablespoons olive oil
(45 ml)
1½ tablespoons lemon juice
(22 ml)
1 teaspoon Dijon mustard
(5 g)
1 small garlic clove, grated
Salt and pepper, to taste
Directions
Preheat oven to 425°F / 220°C.
Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika. Spread on a baking tray and roast for 30–35 minutes, flipping once, until tender and caramelized.
Meanwhile, rinse lentils and simmer in water or broth with salt for 18–22 minutes until just tender but not mushy. Drain and cool slightly.
Whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper to make the dressing.
In a large bowl, combine lentils, roasted vegetables, cherry tomatoes, and herbs. Toss gently with dressing.
Finish with feta if using. Serve warm or at room temperature.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 mi
nutes
Calories: ~380 kcal per serving
Servings: 4