Roasted Veggie Lentil Salad
Roasted Veggie Lentil Salad is a vibrant and nutritious dish that combines earthy lentils with sweet roasted vegetables, creating a delightful medley of flavors and textures. Perfect for any meal, this salad is not only visually appealing but also incredibly easy to prepare. Whether served warm or cold, it’s sure to impress your guests and become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 portions 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup green or brown lentils
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 small red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse lentils under cool water and boil in a pot with 3 cups of water for about 20 minutes until tender.
- While lentils cook, chop bell peppers, zucchini, and onion into bite-sized pieces.
- In a large bowl, toss chopped veggies with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread seasoned vegetables on the baking sheet and roast for 25–30 minutes until tender and caramelized.
- Drain lentils if necessary and combine with roasted veggies in a bowl. Squeeze fresh lemon juice over the top and garnish with herbs before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 265
- Sugar: 4g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize the salad by adding feta cheese or nuts for extra crunch. For meal prep, store leftovers in an airtight container in the fridge for up to three days.