Lentil and Roasted Vegetable Salad

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 medium carrots, diced
• 2 bell peppers (any color), diced
• 1 medium zucchini, diced
• 1 red onion, diced
• 4 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon dried rosemary or thyme (or a mix of both)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 4 cups mixed salad greens (like arugula, spinach, or kale)
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced vegetables with 2 tablespoons of olive oil, minced garlic, herbs, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for about 25-30 minutes or until vegetables are tender and slightly browned. Stir occasionally to ensure even cooking.
2. Cook the Lentils: While the vegetables are roasting, place the lentils in a pot with 2.5 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess water and season with a pinch of salt.
3. Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, the remaining 1 tablespoon of olive oil, salt, and pepper to taste.
4. Assemble the Salad: In a large bowl, combine the roasted vegetables, cooked lentils, and salad greens. Drizzle with the dressing and toss to combine. If using, sprinkle crumbled feta cheese on top.
5. Serve: Garnish with fresh parsley or cilantro. Serve the salad warm or at room temperature.

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