Honey Balsamic Roasted Vegetable Lentil Salad
Ingredients
The vegetables
-
1
small
onion
-
1
medium
red bell pepper
-
1
medium
green bell pepper
-
8
ounces
baby bella mushrooms
-
1½
tablespoons
olive oil
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
The salad
-
1
cup
dried green lentils
-
4
cups
water
-
¼
cup
olive oil
-
1
clove
garlic
-
1½
tablespoons
balsamic vinegar
-
1½
tablespoons
honey
-
to taste
salt and pepper
Optional garnishes / mix-ins
-
to taste
chopped parsley
-
to taste
crumbled feta
-
to taste
chopped walnuts or pine nuts
Instructions
- Preheat the oven to 400ºF.
- Combine the onion, both bell peppers, and mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Toss the vegetables to coat and spread them in an even layer.
- Bake for 20 to 25 minutes, stirring halfway through until tender, then let cool for about 5 minutes.
- While the veggies are baking, cook the lentils in water by bringing to a boil, then simmering for about 20 minutes until tender.
- Drain any excess water from the lentils and combine them with the roasted vegetables in a large bowl.
- In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, honey, salt, and pepper.
- Add the dressing to the lentil and vegetable mixture, tossing to combine.
- Garnish with optional ingredients as desired.
Nutrition Facts (estimated)
Servings
4
Calories
393
Total fat
19g
Total carbohydrates
43g
Total protein
13g
Sodium
166mg
Cholesterol
0mg
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