Roasted Vegetable and Lentil Salad with Feta

This Roasted Vegetable and Lentil Salad with Feta is a colorful and nutritious dish, perfect for late-night cravings. Packed with fiber-rich lentils and vibrant roasted vegetables, it's a satisfying and healthy choice that will keep you energized.

Ingredients

• Green or brown lentils - 150 grams
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 100 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the lentils under cold water and cook them in boiling salted water for about 20 minutes or until tender. Drain and set aside.
3. On a baking sheet, toss the diced red bell pepper, zucchini, carrot, and red onion with olive oil, minced garlic, oregano, salt, and black pepper.
4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked lentils, roasted vegetables, crumbled feta cheese, chopped parsley, and lemon juice. Toss gently to combine.
6. Serve warm or at room temperature.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from the variety of vegetables.

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