Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted veggie salad with lentils. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Veggie Salad with Lentils is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Roasted Veggie Salad with Lentils is something which I have loved my entire life.
Roasted vegetables and lentils make this colorful salad into a healthy, filling meal. The combination of roasted veggies, fresh greens, and the lemony dressing really makes it vibrant. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted veggie salad with lentils using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Veggie Salad with Lentils:
- Take 1 butternut squash
- Make ready 3 large carrots
- Prepare 1 large leek
- Make ready 1 box cooked green lentils
- Make ready Fresh thyme
- Get Olive oil
- Take Feta
- Get Dressing:
- Take 2 Cloves minced garlic
- Make ready 1/4 Cup Balsamic
- Take 1/2 Cup olive oil
- Make ready 2 tbsp lemon juice
- Prepare 1/2 tsp Dijon mustard
- Get 1 tbsp honey
- Take Salt and pepper
Lentils and sweet root vegetables make a hearty main-dish salad. Winter calls for warm roasted veggies and a spattering of creamy goat cheese. During the warm summer months a big, main course-worthy salad is always on my weekly rotation for dinner, but it rarely makes an appearance during the chilly winter months. Switch out the veggies or lentils for chicken for different flavours and enjoy the leftovers for lunch the next day.
Steps to make Roasted Veggie Salad with Lentils:
- Preheat oven to 200C. Peel and cut butternut squash in half lengthwise. Then cut large moon shape pieces. Place on large baking tray.
- Peel and cut carrots in half and then half again. Place on baking tray with squash. Drizzle with olive oil, lots of salt and pepper and your fresh thyme. Put in oven for 10 minutes.
- Cut the leek in half lengthwise and then cut large chunks (the size of your carrots). Rinse lentils and set aside.
- After 10 minute, take squash and carrots out of oven and put leeks on the tray. Drizzle with olive oil and place in oven for another 10 minutes.
- Mix all ingredients for the dressing. Adjust to your own taste!!!
- Take out veggies, they should be tender and slightly brown around edges. The green part of the leeks might be slightly crispy, which will add flavour.
- Put lentils on plate and place veggies on top. Drizzle with dressing and sprinkle feta.
This dish contains tons of healthful ingredients. Lentils contain a considerable amount of soluble fiber, and soluble fiber can be helpful for people with IBS. Prep the vegetables and transfer into a lined roasting tray (they should be in a single layer). Then brush with half of the miso marinade (reserve the remaining marinade) and sprinkle with Arrange the spinach onto the plates and top with the roast veggies and lentils. A delicious, healthy, Greek-inspired lentil salad recipe, loaded up with spring veggies, lemon and fresh mint served over optional yogurt sauce.
So that is going to wrap it up with this special food roasted veggie salad with lentils recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
