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Roasted Vegetable and Lentil Salad

Close-up of a bright veggie lentil salad featuring roasted carrots, red onion wedges, and brown lentils, garnished with parsley.
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A high-protein, fiber-packed salad featuring roasted vegetables and lentils, suitable for meal prep or a hearty vegetarian dinner.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Cook the lentils: Combine the rinsed lentils and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
  2. Roast the vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped root vegetables and red onion with 2 tablespoons of olive oil, thyme, salt, and pepper. Spread them in a single layer.
  3. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  4. Prepare the dressing: In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper.
  5. Assemble the salad: In a large bowl, combine the cooked lentils, roasted vegetables, and fresh parsley.
  6. Pour the dressing over the salad and toss gently to coat everything evenly.
  7. Serve warm or chill for later meal prep.

Notes

  • You can substitute the root vegetables with broccoli, Brussels sprouts, or butternut squash based on what you have available.
  • For extra flavor, add 1/2 cup of toasted pecans or walnuts when assembling.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for lunch planning.

Nutrition

Find it online: https://cookingbycarla.com/veggie-lentil-salad-roasted-veggie-salad/