Table of Contents
Enjoy a nutritious and flavorful vegetarian meal with this Lentil and Roasted Veggie Salad topped with a zesty lemon vinaigrette. Perfect for lunch or a light dinner, this dish combines hearty lentils with colorful roasted vegetables for a satisfying experience.
Ingredients
- 1 cup dried green or brown lentils
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the Lemon Vinaigrette:
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Preparation
Start by cooking the lentils. Rinse them under cold water, then combine with water or broth in a pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside to cool.
While the lentils cook, preheat your oven to 400°F (200°C). Toss the chopped bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until caramelized and tender.
Making the Lemon Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Adjust the ingredients to your preferred tanginess and richness.
Assembling the Salad
In a large bowl, combine the cooled lentils with the roasted vegetables. Drizzle with the lemon vinaigrette and toss gently to coat everything evenly. Garnish with chopped parsley and crumbled feta cheese if desired.
This vibrant salad can be served warm or chilled. It is a perfect, protein-rich vegetarian dish that combines textures and flavors for a satisfying meal.