Hearty Lentil and Roasted Vegetable Salad
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Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a medium pot, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until tender. Drain any excess liquid.
- 3
While the lentils are cooking, prepare the vegetables. Toss the chopped seasonal vegetables in a bowl with olive oil, salt, pepper, garlic powder, and dried thyme. Spread them out on a baking sheet in a single layer.
- 4
Roast the vegetables in the preheated oven for about 20-25 minutes, or until golden brown and tender, flipping halfway through.
- 5
In a large bowl, combine the cooked lentils and roasted vegetables while they are still warm. Add the mixed greens and gently toss until everything is well combined.
- 6
Serve the salad warm or at room temperature, garnished with chopped fresh parsley. Add feta cheese or avocado slices for extra creaminess if desired.
This lentil and roasted vegetable salad is a perfect spring dish, showcasing seasonal veggies and packed with protein from the lentils. It's filling yet light, and ideal for a fresh entrée!
