Description
A vibrant and nutritious black lentil salad with roasted vegetables that delights with every bite.
Ingredients
Scale
- 1 cup black lentils
- 2 cups water or vegetable broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the black lentils and water or broth in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender, then drain.
- Toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
- Spread the vegetables in a single layer and roast them in the oven for 20-25 minutes until caramelized.
- Mix the cooked lentils, roasted vegetables, chopped parsley, lemon juice, and Dijon mustard in a large mixing bowl.
- Adjust the salt, pepper, and lemon juice as desired.
Notes
Prepare the lentils and vegetables a day in advance for easy assembly. Serve warm or chilled for versatility.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg