Colorful Black Lentil Salad with Roasted Vegetables Delight
A vibrant and nutritious salad featuring black lentils and roasted vegetables, packed with flavor and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
Scale
- 1 cup Black Lentils
- 1 medium Red Bell Pepper
- 1 medium Zucchini
- 1 medium Red Onion
- 1 medium Carrot
- 1 cup Cherry Tomatoes
- 3 tablespoons Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 clove Minced Garlic
- 1 teaspoon Honey
- 2 tablespoons Fresh Parsley
Instructions
- Prepare the lentils by rinsing under cold water, then cook them in a pot with water until tender.
- Roast the vegetables by chopping and spreading them on a baking sheet, then roasting until caramelized.
- Prepare the dressing by whisking olive oil, lemon juice, mustard, garlic, and honey in a bowl.
- Combine the cooked lentils with the roasted vegetables in a large bowl.
- Add the dressing and parsley, tossing to combine everything evenly.
Notes
For a creamier dressing, add Greek yogurt or tahini. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg