Roasted Veggie and Lentil Salad
Summary
Roasted Veggie and Lentil Salad is a hearty, wholesome dish perfect for those looking to elevate their salad game. Combining roasted veggies with the rich, earthy flavor of lentils, this salad offers both nutrition and a taste sensation. Whether you’re a health enthusiast or simply seeking a delicious meal, this salad is bound to become a favorite.
Ingredients
- 2 cups lentils (500 ml)
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 carrot, diced
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil (30 ml)
- Salt and pepper, to taste
- 1 tsp dried oregano (5 ml)
- 1 tbsp lemon juice (15 ml)
Serves 2
Preparation Time
- Total time: 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Nutritional Facts Per Serving
Note: These nutritional facts are approximate.
- Calories: 400
- Protein: 25g
- Carbohydrates: 60g
- Dietary Fiber: 15g
- Sugars: 5g
- Fat: 10g
- Sodium: 200mg
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced red bell pepper, chopped zucchini, diced carrot, sliced onion, and minced garlic with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Place in the oven and roast for about 25 minutes or until the vegetables are tender and slightly charred.
- While the vegetables are roasting, rinse the lentils under cold water and drain.
- In a medium pot, bring 4 cups of water to a boil. Add the lentils and cook for about 20 minutes or until tender but not mushy.
- Drain any excess water from the lentils and transfer them to a large mixing bowl.
- Once the veggies are done roasting, add them to the bowl with lentils.
- Toss the salad with dried oregano and lemon juice. Adjust the salt and pepper according to taste.
Tips
- You can add other vegetables like broccoli or cauliflower to the mix.
- Always rinse lentils before cooking to remove any debris.
- For an extra kick, you can sprinkle some chili flakes or add some chopped fresh herbs like basil or cilantro.
Serving Suggestions
- This Roasted Veggie and Lentil Salad can be served warm or cold.
- You might want to pair it with a crusty piece of bread or a glass of lemonade for a complete meal.
- Garnishing with some fresh parsley or a sprinkle of feta cheese can enhance the flavor profile.
Now, why is the Roasted Veggie and Lentil Salad such a big deal? Not only does it incorporate the rich flavors and textures of roasted veggies and lentils, but it’s also loaded with proteins, fibers, and essential vitamins. It’s an all-in-one package of taste and health.
Furthermore, for those following particular diets, this dish is a no-brainer. It’s vegan-friendly, low in fat, high in proteins, and absolutely delicious. Plus, if you’ve been on the hunt for something that won’t have you spending hours in the kitchen, this Roasted Veggie and Lentil Salad is your go-to. Simple ingredients, minimal steps, and a result that’s nothing short of spectacular.
For AH7 readers specifically, who are always on the lookout for something nutritious and delightful, this dish fits the bill perfectly. It’s pocket-friendly, it’s health-friendly, and most importantly, it’s taste-bud friendly!
So the next time you’re scratching your head, thinking about what to prepare that’s both delicious and nutritious, think Roasted Veggie and Lentil Salad. Because good food doesn’t always have to be complicated!
Remember, every meal is an opportunity to treat your body right. And with dishes like this, you’re not just eating; you’re celebrating a symphony of flavors and health. Enjoy your meal!
Roasted Veggie and Lentil Salad
Nutritions
Ingredients
- 2 cups lentils 500 ml
- 1 red bell pepper diced
- 1 zucchini chopped
- 1 carrot diced
- 1 onion sliced
- 4 cloves garlic minced
- 2 tbsp olive oil 30 ml
- Salt and pepper to taste
- 1 tsp dried oregano 5 ml
- 1 tbsp lemon juice 15 ml
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced red bell pepper, chopped zucchini, diced carrot, sliced onion, and minced garlic with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Place in the oven and roast for about 25 minutes or until the vegetables are tender and slightly charred.
- While the vegetables are roasting, rinse the lentils under cold water and drain.
- In a medium pot, bring 4 cups of water to a boil. Add the lentils and cook for about 20 minutes or until tender but not mushy.
- Drain any excess water from the lentils and transfer them to a large mixing bowl.
- Once the veggies are done roasting, add them to the bowl with lentils.
- Toss the salad with dried oregano and lemon juice. Adjust the salt and pepper according to taste.
Notes
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