Description
A nutritious salad featuring lentils and roasted vegetables.
Ingredients
Scale
- 1 cup lentils
- 2 cups water
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Rinse lentils and combine them with water in a pot. Bring to a boil and simmer for 20 minutes.
- While lentils cook, toss chopped vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25 minutes.
- Once lentils are cooked, drain and let cool.
- In a large bowl, combine lentils, roasted vegetables, mixed greens, and feta cheese.
- Drizzle with balsamic vinegar and toss gently.
- Serve immediately or chill before serving.
Notes
- Adjust seasoning to taste.
- Can be stored in the fridge for up to 3 days.
- Add nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Lentil Salad, Roasted Vegetables, Healthy Salad