| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 32g |
| sugars | fibre | protein | salt |
| 7g | 9g | 10g | 0.5g |
There’s something incredibly satisfying about a dish that brings together so many vibrant flavors and textures, which is precisely why I love this Lentil Salad with Roasted Vegetables. Growing up in Montana, I was surrounded by hearty meals that often featured meats like bison and venison, but I always had a soft spot for fresh, vegetable-based dishes that celebrated the land’s bounty. This salad does just that, combining the earthy richness of lentils with the bright and zesty flavors of roasted vegetables and fresh herbs.
A Symphony of Flavors
The beauty of this Lentil Salad with Roasted Vegetables lies in its simplicity and versatility. When you take that first bite, you’ll experience a delightful medley of textures and tastes—from the tender yet firm lentils to the sweet and slightly charred bell peppers, and the crisp freshness of baby spinach and cherry tomatoes. The red onion provides a subtle bite, while the avocado adds a creamy contrast that rounds out the dish perfectly. Drizzled with a tangy lemon-balsamic dressing, this salad is a symphony of flavors in every forkful.
What’s more, it’s a dish that’s as nutritious as it is delicious. Lentils are a powerhouse of protein and fiber, essential for maintaining a healthy, balanced diet. They are also rich in iron and folate, which are crucial for overall energy and vitality. The variety of vegetables in this salad brings a wealth of vitamins and minerals, helping to boost your immune system and keep you feeling your best. Plus, the healthy fats from the avocado and olive oil make it a great option for those looking to maintain a well-rounded, heart-healthy diet.
Perfect Pairings
This lentil salad is reminiscent of some Mediterranean favorites, such as Greek salad or tabbouleh, sharing the same vibrant use of herbs and fresh ingredients. It can easily stand on its own as a light lunch or dinner, but it also pairs wonderfully with a variety of other dishes. Consider serving it alongside grilled chicken or fish for a heartier meal, or enjoy it as a side dish to complement a spread of dips like hummus and baba ganoush. It also fits seamlessly into any plant-based meal plan, making it a versatile addition to your cooking repertoire.
One of the things I appreciate most about this recipe is its adaptability. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. You might try adding roasted sweet potatoes for a touch of sweetness or substituting kale for spinach to give it an extra nutritional punch. The possibilities are endless, making it a dish you’ll want to revisit time and time again.
In a world where we’re constantly exploring new flavors and culinary traditions, this Lentil Salad with Roasted Vegetables is a testament to the timeless appeal of simple, wholesome ingredients. Whether you’re a seasoned cook or just starting to venture into the kitchen, this recipe is a delightful way to celebrate the vibrant flavors of fresh vegetables and nutritious lentils. Enjoy, and happy cooking!
What You’ll Need
- 1 cup green or brown lentils, rinsed and drained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 cups baby spinach, roughly chopped
- 1 avocado, diced
Method
Step One
Preheat your oven to 400°F (200°C). Place the chopped red bell pepper, yellow bell pepper, zucchini, and red onion on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss the vegetables until they are well coated with the oil and seasonings.
Step Two
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred. Remove from the oven and let cool to room temperature.
Step Three
While the vegetables are roasting, cook the lentils. In a medium pot, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and set the lentils aside to cool.
Step Four
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, Dijon mustard, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to make the dressing.
Step Five
In a large mixing bowl, combine the cooled lentils, roasted vegetables, cherry tomatoes, parsley, cilantro, baby spinach, and avocado. Pour the dressing over the salad and toss gently to combine.
Step Six
Serve the Lentil Salad with Roasted Vegetables immediately, or refrigerate for up to 2 days. Enjoy as a main dish or side dish.
