Lentil and Roasted Vegetable Salad
A hearty and flavorful warm salad with tender green lentils, roasted bell peppers, and a zesty mustard dressing.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
42g carbs
12g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 2 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 3 tablespoons lemon juice
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
- 1/4 cup parsley
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the green lentils thoroughly and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.
- 3
While the lentils cook, chop the red and yellow bell peppers and red onion into bite-sized pieces.
- 4
Place the chopped vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast in the oven for 20 minutes until they are tender and lightly charred.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, dijon mustard, lemon juice, minced garlic, salt, and black pepper to make the dressing.
- 6
In a large bowl, combine the cooked lentils, roasted vegetables, and chopped parsley. Pour the dressing over the mixture and toss to coat evenly.
- 7
Serve warm or at room temperature.
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