Roasted Vegetable and Brown Lentil Salad

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 05/12/2020, viewed by 588
yield4 portionstotal time30m

This recipe is budget friendly, filling, and healthy. Simple seasonings and fresh vegetables make this a pretty perfect dish.

What you will need

1/2 cup green Lentils

2 cups Water

1 Zucchini

1 Red Onion

1 Red Bell Pepper

1 Sweet Potato

1 cup Flat Leaf Parsley

2 Garlic Cloves

2 Tbsp Olive Oil

Pinch Salt

Pinch Crushed Red Pepper

2 cups Arugula

2 Tbsp Balsamic Vinegar

1 Tbsp Olive Oil

(Nutritional facts 84 calories, 3.85 g fat, 9.77 g carbohydrates, 3.26 g protein, 0 mg cholesterol, 172 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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heat and simmer for 15 minutes or until soft.

Add lentils and salt to 2 cups of water and bring to a boil. Turn down the heat and simmer for 15 minutes or until soft.

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at side down. Cut into 1 inch pieces.

Wash and remove stems. Slice the zucchini in half lengthwise and set the flat side down. Cut into 1 inch pieces.

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kin. Chop onion into 1-inch dice.

Cut the onion in half, remove root and stem sides and peel off the papery skin. Chop onion into 1-inch dice.

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d then into squares.

Cut the red pepper in half and remove the seeds. Cut into 1 inch slices, and then into squares.

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hen you cut. Then cut into 1/2 inch slices, again placing the pieces with the flat side down.

Cut the sweet potato in half so that there is a flat side to stabilize it when you cut. Then cut into 1/2 inch slices, again placing the pieces with the flat side down.

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1/2 inch cubes so that they don't take too long to cook compared to the other vegetables.

Cut into strips and then across to create cubes. It's best to create about 1/2 inch cubes so that they don't take too long to cook compared to the other vegetables.

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Pull the parsley leaves off of the stem and then finely chop.

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nd finely shop.

Smash the garlic with the flat side of the knife, remove the papery skin, and finely shop.

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 salt, pepper, and garlic.

Put all the veggies into a large mixing bowl. Add olive oil and season with salt, pepper, and garlic.

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 a prepared baking pan and bake in the 425 degree oven for about 15 minutes

Toss the veggies with the seasonings until they are well coated. Lay out on a prepared baking pan and bake in the 425 degree oven for about 15 minutes

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der and run cold water over them until cooled.

Once the lentils have absorbed the water and are soft, add them to a collander and run cold water over them until cooled.

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Add the chopped parsley and red pepper to the lentils. Stir to combine.

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inutes.

Remove the veggies from the oven when the potatoes are softened, about 15 minutes.

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Fill the bottom of the bowl with arugula and top with the lentil mixture.

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 vinegar.

Add the roasted veggies to the bowl and drizzle with olive oil and balsamic vinegar.

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