Description
A vibrant and nutritious salad featuring lentils and a medley of roasted vegetables, perfect for spring.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 cups fresh spinach
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the lentils under cold water and combine them with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender.
- While the lentils are cooking, prepare the vegetables. Toss the diced bell pepper, zucchini, yellow squash, and red onion with olive oil, salt, pepper, oregano, and garlic powder.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Once the lentils are cooked, drain any excess liquid and combine them with the roasted vegetables in a large bowl.
- Add fresh spinach and toss everything together. If desired, sprinkle with feta cheese before serving.
- Serve warm or at room temperature.
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Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal vegetables based on your preference.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg
Keywords: Lentil salad recipe, roasted vegetable salad, spring salad recipes, healthy lentil dishes, vegetarian lunch ideas, easy meal prep recipes, flavorful salad with vegetables