Description
A vibrant and nourishing salad featuring earthy black lentils and sweet roasted vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup black lentils
- 2 cups vegetable broth or water
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh herbs (parsley, cilantro, or basil)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Rinse the lentils in a fine mesh strainer under cold water until it runs clear.
- Cook the lentils in a medium pot with vegetable broth; bring to a boil, then simmer for 25-30 minutes.
- Preheat the oven to 425°F (220°C).
- Prepare the mixed vegetables by tossing them with olive oil, salt, and pepper; roast for 20-25 minutes.
- Whisk together lemon juice, Dijon mustard, minced garlic, and a pinch of salt in a small bowl.
- Combine the cooked lentils, roasted vegetables, and chopped herbs; drizzle with the dressing and toss to combine.
Notes
This salad keeps well in the fridge for meal prep and can be served warm or chilled. Customize with your favorite ingredients!
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg