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Nourishing Lentil Salad with Roasted Vegetables

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A hearty and wholesome lentil salad with caramelized roasted vegetables, perfect for meal prep and packed with nutrients and flavor.

Ingredients

Scale
  • 1 cup (200 g) dry brown or green lentils
  • 2 medium carrots, peeled and chopped
  • 1 large red bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup (150 g) cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional: crumbled feta or toasted nuts (walnuts or almonds)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Rinse lentils under cold water. Place in a medium saucepan with 3 cups (720 ml) water. Bring to a boil, reduce heat to simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
  3. Peel and chop carrots, dice red bell pepper, slice zucchini into half-moons, cut red onion into wedges, halve cherry tomatoes, and mince garlic cloves.
  4. In a large bowl, toss all chopped vegetables except tomatoes with 2 tablespoons olive oil, salt, pepper, and ground cumin until evenly coated.
  5. Spread coated veggies in a single layer on the baking sheet. Roast for 20 minutes, then add cherry tomatoes and garlic, toss gently, and roast for another 10-15 minutes until caramelized and tender. Watch garlic to prevent burning.
  6. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  7. In a large mixing bowl, combine cooked lentils and roasted vegetables. Pour dressing over and toss gently. Stir in chopped parsley.
  8. Optional: sprinkle crumbled feta cheese or toasted nuts on top.
  9. Serve warm, at room temperature, or chilled. Store in airtight containers in the refrigerator for up to 4 days.

Notes

Roast vegetables in a single layer to ensure caramelization. Avoid overcooking lentils to keep a slight bite. Whisk dressing thoroughly for emulsification. Gently toss salad to keep veggies intact. Store leftovers in airtight containers for up to 4 days; freezing is not recommended.

Nutrition

Keywords: lentil salad, roasted vegetables, healthy recipe, meal prep, vegetarian, vegan option, gluten-free, easy recipe

Find it online: https://blairrecipes.com/nourishing-lentil-salad-with-roasted-vegetables-easy-healthy-recipe-for-meal-prep/