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–+ servings
Veggie Lentil Salad

Savory Veggie Lentil Salad That Will Brighten Your Day

This Veggie Lentil Salad is a nutritious and satisfying dish loaded with plant-based protein and fiber-rich ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentils
  • 1 cup Dried Green or Brown Lentils Rinse and cook until just tender.
For the Roasted Vegetables
  • 2 cups Mixed Vegetables (Bell Peppers, Zucchini, Sweet Potatoes) Substitute based on what's in season.
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • 1 teaspoon Salt Adjust based on dietary restrictions.
  • 1/2 teaspoon Black Pepper Freshly ground for best flavor.
  • 1 teaspoon Garlic Powder Or use fresh garlic.
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead.
For the Dressing
  • 1/4 cup Fresh Parsley Cilantro is a tasty alternative.
  • 1/2 cup Feta Cheese (Optional) Omit for a vegan option.
  • 3 tablespoons Lemon Juice Fresh juice is preferred.

Equipment

  • Baking sheet
  • Large mixing bowl
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss chopped mixed vegetables with olive oil, salt, black pepper, garlic powder, and smoked paprika.
  3. Spread seasoned vegetables on a baking sheet and roast for 25-30 minutes.
  4. Rinse the lentils under cold water, then cook in boiling salted water for about 20 minutes.
  5. Combine the roasted vegetables with the lentils, add parsley and lemon juice, and toss gently.
  6. If desired, crumble feta cheese over the salad and let it rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 38gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

This salad is best enjoyed fresh, but can be stored in the fridge for up to 4 days or frozen for 3 months.

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