Roasted Vegetable and Lentil Salad

This Roasted Vegetable and Lentil Salad combines hearty, nutrient-rich lentils with a medley of colorful roasted vegetables, creating a satisfying and healthy lunch option. Tossed in a zesty lemon vinaigrette, it's both delicious and visually appealing.

Ingredients

• Green lentils - 100 grams
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the lentils under cold water and cook them in a pot with 400 ml of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.
3. On a large baking sheet, toss the diced red bell pepper, zucchini, carrot, and red onion with olive oil, minced garlic, salt, black pepper, and cumin.
4. Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked lentils, roasted vegetables, chopped parsley, and lemon juice. Toss gently to combine.
6. Serve warm or at room temperature, topped with crumbled feta cheese if desired.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 320 mg
• Cholesterol: 15 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, promoting muscle health.
• High in dietary fiber, aiding digestion and promoting satiety.

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