Lentil Salad with Roasted Veggies

Lentils are a great source of plant-based protein and are rich in fiber, making them a nutritious addition to any meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Lentil Salad with Roasted Veggies

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 2 cup Mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 1 cup Cherry tomatoes
• 1 small Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook lentils according to package instructions. Drain and set aside.
2. Preheat the oven to 400°F (200°C).
3. Chop the mixed vegetables, cherry tomatoes, red onion, and parsley.
4. In a large bowl, combine the cooked lentils, chopped vegetables, parsley, olive oil, lemon juice, salt, and black pepper. Toss well to combine.
5. Spread the mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
6. Remove from the oven and let it rest for 10 minutes.
7. Serve the lentil salad with roasted veggies as a main dish or as a side salad.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.