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Hearty Roasted Vegetable and Lentil Salad

Close-up of a vibrant veggie lentil salad featuring roasted sweet potato chunks, bright green broccoli, and brown lentils.
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Prepare this high-protein, fiber-packed lentil salad for easy meal prep lunches or a satisfying vegetarian dinner.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 small head of broccoli, cut into florets
  • 2 carrots, peeled and sliced
  • 1 red onion, cut into wedges
  • 1 sweet potato, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • For the Dressing: 3 tablespoons olive oil
  • For the Dressing: 2 tablespoons apple cider vinegar
  • For the Dressing: 1 tablespoon Dijon mustard
  • For the Dressing: 1 teaspoon maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the broccoli, carrots, red onion, and sweet potato on a large baking sheet.
  3. Drizzle the vegetables with 2 tablespoons of olive oil, thyme, salt, and pepper. Toss to coat evenly.
  4. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
  5. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
  6. Prepare the dressing by whisking together 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl.
  7. In a large bowl, combine the cooked lentils and the roasted vegetables.
  8. Pour the dressing over the lentil and vegetable mixture. Toss gently to combine everything.
  9. Stir in the fresh parsley before serving or storing.

Notes

  • This salad keeps well in the refrigerator for up to 4 days, making it excellent for lentil meal prep.
  • For a heartier grain bowl, add 1 cup of cooked quinoa or farro to the mixture.
  • If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.

Nutrition

Find it online: https://cookingzenith.com/veggie-lentil-salad-recipe/