Nutritious Mediterranean salad with earthy lentils, sweet roasted vegetables, and tangy lemon dressing for hearty meals.
# Components:
→ Lentils
01 - 1 cup dried black beluga lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Roasted Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 small red onion, cut into wedges
08 - 1 small carrot, diced
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt
→ Salad Additions
12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh parsley, chopped
14 - 2 tablespoons feta cheese, crumbled (optional)
→ Dressing
15 - 2 tablespoons extra-virgin olive oil
16 - 1½ tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and pepper to taste
# Steps:
01 - Set oven temperature to 425°F and allow it to reach full temperature.
02 - Spread diced bell pepper, zucchini, onion wedges, and carrot on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender with light caramelization.
04 - Combine lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce heat to maintain a gentle simmer for 20 to 25 minutes uncovered until lentils reach tender consistency without becoming mushy. Drain thoroughly and discard bay leaf. Stir in ½ teaspoon salt while lentils are still warm.
05 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, and salt and pepper to taste until emulsified.
06 - Transfer warm lentils and roasted vegetables to a large bowl. Add cherry tomatoes and chopped parsley. Drizzle with prepared dressing and gently toss to combine. Top with crumbled feta cheese if desired.
07 - Transfer to serving dishes and serve immediately while warm or allow to cool to room temperature before serving.
