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Lentil salad with roasted vegetables and feta
Warm brown lentil salad with roasted zucchini, bell pepper, red onion, feta, and lemon-Dijon dressing. Ready in 45 minutes; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Lentil salad with roasted vegetables makes a filling lunch: toss cooked brown lentils with oven-roasted zucchini, bell pepper, and red onion and a lemon-mustard dressing, then top with crumbled feta. It tastes good warm or cold, so it works well as a packed lunch, too.
Ingredients
Salad
Dressing
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Instructions
Tip: tap a step to mark it as done.
Roast the vegetables
25 minPreheat the oven to 200 °C (400 °F). Cut the zucchini and bell pepper into pieces and the onion into wedges. Toss with 2 tbsp oil and a pinch of salt, then roast on a baking sheet for 25 minutes, until the vegetables are tender and browned around the edges.
Cook the lentils
20 minMeanwhile, rinse the lentils and cook in unsalted water until tender but still holding their shape, about 20 minutes. Drain.
Make the dressing
3 minWhisk the olive oil with the lemon juice, mustard, honey, salt, and pepper.
Combine
Pour the dressing over the warm lentils, stir in the roasted vegetables and parsley, and top with crumbled feta.
Tip: Pour the dressing over the lentils while they are still warm so they absorb it better. Store the salad in a sealed container in the refrigerator until the next day.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 465 kcal
- Protein
- 19 g
- Carbohydrates
- 42 g
- of which sugars
- 6.7 g
- Fat
- 26 g
- of which saturates
- 7.5 g
- Fiber
- 7.6 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Šošovicový šalát s pečenou zeleninou a fetou
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