Description
A hearty and bright salad featuring nutty black lentils and sweet roasted vegetables, dressed with balsamic vinegar for a tangy finish.
Ingredients
Scale
- 1 cup black lentils
- 2 cups water
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Rinse the black lentils under cold water and prepare the vegetables.
- In a pot, combine the rinsed lentils and 2 cups water with a pinch of salt. Toss the diced bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
- Bring the lentils to a boil, reduce heat, and simmer for 20–25 minutes until tender. Roast the vegetables on a baking sheet for 20–25 minutes until tender and caramelized.
- Drain lentils, let cool, then combine with roasted vegetables, balsamic vinegar, and chopped parsley. Toss gently and serve warm or at room temperature.
Notes
Serve over baby greens, beside grilled fish or chicken, or cool for a picnic. Add feta or toasted nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg