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Roasted Vegetable and Lentil Salad
Created by: Howcan Team
Ingredients
- 1 cup of green lentils
- 2 cups of mixed vegetables (such as bell peppers, zucchini, and red onion)
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 4 cups of mixed salad greens
- 1/4 cup of crumbled feta cheese
- 1/4 cup of balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse 1 cup of green lentils and cook according to package instructions. Once cooked, set aside to cool.
- Chop 2 cups of mixed vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
- In a large bowl, combine the cooked lentils, roasted vegetables, 4 cups of mixed salad greens, and 1/4 cup of crumbled feta cheese. Drizzle with 1/4 cup of balsamic vinaigrette and toss gently to combine.
- Divide the salad among 4 plates and serve immediately. Enjoy!
The Roasted Vegetable and Lentil Salad has a rich history dating back to ancient times, with lentils being a staple in Mediterranean and Middle Eastern cuisines. This hearty and nutritious dish gained popularity in the 21st century as a healthy and flavorful option for vegetarians and health-conscious diners. Chefs like Ottolenghi and Jamie Oliver have popularized their own versions, incorporating a variety of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes, along with earthy lentils. The dish is often seasoned with a tangy vinaigrette and fresh herbs, creating a burst of flavors. Today, the best versions of this dish can be found in trendy farm-to-table restaurants and Mediterranean eateries. The key to a perfect Roasted Vegetable and Lentil Salad lies in the quality of the vegetables and the balance of flavors in the dressing. For a twist, some chefs also add feta cheese or a drizzle of balsamic glaze for an extra layer of indulgence.
45 min
4
320 calories
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