Ingredients
- Lentils (brown or green): 1 cup
- Carrots, chopped: 2 cups
- Red bell pepper, chopped: 1 medium
- Zucchini, chopped: 1 medium
- Red onion, chopped: 1/2 medium
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Feta cheese, crumbled: 1/2 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the carrots, red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the vegetables are roasting, cook the lentils according to package directions (usually boiling in water for 20-25 minutes). Drain well.
- Step 4: In a large bowl, combine the roasted vegetables, cooked lentils, and remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper.
- Step 5: Gently stir to combine. Taste and adjust seasonings as needed.
- Step 6: Serve warm or at room temperature, topped with crumbled feta cheese.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully over time.
- Gently warm individual portions in the microwave for a quick and healthy lunch, or enjoy it cold straight from the fridge.
- Serve this salad as a vibrant side dish, or add grilled chicken or chickpeas for a complete and satisfying vegetarian meal.
- For extra flavor, toss the roasted vegetables with a drizzle of honey or maple syrup just before adding them to the lentils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American