Salad

Roasted Vegetable Lentil Salad

Name: Roasted Vegetable Lentil Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green lentils; 3 cups water; 1 pieces red kapya peppers; 1 piece zucchini; 1 piece carrot; 2 bunch green onions; 3 tablespoons olive oil; 0.5 piece lemon juice; 1 teaspoon cumin; 1 teaspoon red pepper flakes; 1 teaspoon salt; 0.5 teaspoon black pepper

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup green lentils
3 cups water
1 pieces red kapya peppers
1 piece zucchini
1 piece carrot
2 bunch green onions
3 tablespoons olive oil
0.5 piece lemon juice
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Wash the green lentils with plenty of water and drain. Place them in a deep pot and add enough water to cover them (approximately 3 cups). Boil over low heat for about 20 minutes until the lentils are soft but still hold their shape, then drain and let them cool aside.

Preheat your oven to 200 degrees and let it heat up.

Wash the zucchini, carrots, and red bell pepper and chop them into small cubes of equal size.

To deepen the flavors, place the cumin and red pepper flakes in a heated dry pan; sauté lightly without oil for about 30 seconds until fragrant, without burning.

Spread the chopped vegetables onto a baking tray lined with parchment paper. Add the sautéed spices, salt, black pepper, and 2 tablespoons of olive oil on top and mix the vegetables thoroughly.

Cook in the preheated 200 degree oven for about 20-25 minutes until the vegetables are soft and slightly caramelized.

Combine the boiled and cooled green lentils with the vegetables from the oven in a large salad bowl. Add the finely chopped green onions.

Drizzle the remaining 1 tablespoon of olive oil and freshly squeezed lemon juice over the salad and serve by mixing gently without mashing the ingredients.

Chef's Tips

Sautéing the spices in an oil-free pan for a short time brings out their flavor and natural volatile oils, adding depth to the dish.
Be careful not to overcook and break down the lentils while boiling; keeping them slightly firm preserves the texture of the salad.

Alternative & Optional Ingredients

You can choose boiled chickpeas or boiled emmer wheat bulgur instead of green lentils.
You can enrich the variety of vegetables by adding cauliflower or broccoli according to the season.

Gourmet Recommendations

You can increase the acidity balance by drizzling a small amount of pomegranate molasses over the plate during service.
For a richer taste, you can add crumbled light goat cheese or fat-free white cheese on top.

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Nutrition Facts

Per Serving

Calories286 kcal

Protein13 g

Carbohydrates34 g

Fat11 g

Fiber 6 g

Sugar 2 g

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Salad

Roasted Vegetable Lentil Salad

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp