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lentil-and-roasted-vegetable-salad-recipe

Lentil and Roasted Vegetable Salad

A hearty and healthy salad with lentils and roasted vegetables.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Lentils rinsed and drained
  • 2 cups Cherry tomatoes halved
  • 1 Red bell pepper chopped
  • 1 Zucchini chopped
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 tablespoon Lemon juice freshly squeezed
  • ¼ cup Feta cheese crumbled
  • 2 tablespoon Fresh parsley chopped

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cherry tomatoes, red bell pepper, and zucchini on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with half the salt and pepper. Roast for 20-25 minutes, until tender and slightly charred.
  3. While the vegetables are roasting, cook the lentils in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain and set aside.
  4. In a large mixing bowl, combine the roasted vegetables, cooked lentils, remaining olive oil, lemon juice, and the rest of the salt and pepper. Toss well.
  5. Top with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 500mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg

Keywords

Healthy, Vegetarian
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