Name: lentil and roasted vegetable salad
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup green or brown lentils; 1 medium sweet potato, cubed; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil (for roasting vegetables); Salt and pepper to taste; 2 cups fresh arugula or baby spinach; 1 tablespoon tahini; 1 tablespoon lemon juice; 1 teaspoon maple syrup; 1 garlic clove, minced; Optional toppings: feta cheese, roasted nuts, pomegranate seeds, dried cranberries

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Lentil and Roasted Vegetable Salad: A Healthy and Delicious Meal

Lentil and Roasted Vegetable Salad is the perfect combination of protein-rich lentils and nutritious roasted vegetables. This salad is not only filling, but also full of important vitamins and minerals. Roasted vegetables like sweet potatoes, carrots, and bell peppers add a sweet, smoky flavor, while lentils provide the protein you need for a complete meal. It’s a good choice for lunch, dinner, or as a side dish.

grilled vegetables

Next, prepare the vegetables for grilling. Choose from a variety of brightly colored vegetables, such as sweet potatoes, zucchini, peppers, and cherry tomatoes. Toss the veggies in olive oil, salt, pepper, and herbs like thyme or rosemary. Then, roast them in the oven at 400°F (200°C) for 20–25 minutes, until they are golden and tender.

Assembling the Salad

After the vegetables have finished roasting, let them cool. Meanwhile, add fresh greens like arugula or baby spinach to your salad bowl for a refreshing contrast. Combine the cooled lentils and roasted vegetables with the greens to create the base of your salad.

Prepare the seasonings

A tangy lemon tahini sauce works really well for the sauce. Make a creamy sauce by mixing tahini, lemon juice, olive oil, minced garlic, and a little maple syrup. Drizzle this mixture over the salad and toss everything together until evenly coated..

Adding Toppings

To enhance your salad, top it with additional ingredients, such as crumbled feta cheese, toasted nuts, or seeds. Dried cranberries or pomegranate seeds add a burst of sweetness and enhance both flavor and texture.

Conclusion: A Perfect Healthy Meal

This Lentil and Roasted Veggie Salad is the perfect balance of flavors and textures, making it a hearty and satisfying meal. It’s easy to prepare, full of nutrients, and customizable to suit different tastes. Served hot or cold, this salad is a versatile and nutritious addition to any meal.

lentil and roasted vegetable salad

This lentil and roasted vegetable salad is a nutritious dish that's perfect for a healthy lunch or dinner. It combines hearty lentils, roasted sweet potatoes, zucchini, bell peppers and cherry tomatoes, all tossed with fresh vegetables and a creamy tahini sauce. Optional supplements such as feta cheese or nuts add extra taste and texture to this satisfactory meal.

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Prep Time 10

Cook Time 25

Course lunch

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

1 cup green or brown lentils
1 medium sweet potato, cubed
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil (for roasting vegetables)
Salt and pepper to taste
2 cups fresh arugula or baby spinach
1 tablespoon tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
1 garlic clove, minced
Optional toppings: feta cheese, roasted nuts, pomegranate seeds, dried cranberries

Notes

You can adjust the vegetables based on availability or personal preference.

Carrots, eggplant, or red onions would also work well in this salad.

The tahini dressing can be made ahead of time and stored in the fridge for a few days.

For a gluten-free version, ensure all ingredients, such as tahini and maple syrup, are certified gluten-free.

Lentil and Roasted Veggie Salad – A Healthy Mediterranean Meal