Roasted Veggie and Lentil Salad - Vegetarian
The Harvest Roasted Veggie and Lentil Salad brings together a medley of roasted fall vegetables and lentils, creating a hearty, colorful, and nourishing dish. With tender sweet potatoes, caramelized carrots, and bell peppers mixed with avocado and fresh parsley, it presents a delightful balance of textures and flavors.
Ingrédients
- 1 cup lentils
- 2 cups water
- 1 large sweet potato, diced
- 2 medium carrots, chopped
- 1 red red bell pepper, sliced
- 1 yellow yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 large avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the lentils under cold water and then place them in a pot with 2 cups of water. Bring to a boil, then reduce the heat and let simmer for about 20 minutes or until tender. Drain any excess water and set aside to cool.
- While the lentils are cooking, place the sweet potato, carrots, and bell peppers on a baking sheet. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, and cumin. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and beginning to caramelize.
- In a large mixing bowl, combine the cooked lentils, roasted vegetables, avocado, red onion, and parsley. Toss gently to mix.
- Sprinkle with feta cheese if desired, serve warm or at room temperature.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 12gFat: 12gSucre: 7g
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