Lentil Salad with Roasted Vegetables

Name: Lentil Salad with Roasted Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Lentils; 400 g sweet potato; 300 g zucchini; 200 g red bell pepper; 100 g red onion; 80 g tahini; 40 ml lemon; 40 ml olive oil; 10 g garlic; 5 g cumin; 5 g salt; 2 g pepper

Hearty lentil salad with roasted sweet potatoes, zucchini, red peppers, and a lemon-tahini dressing. A satisfying and nutritious vegetarian option.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 345
Protein: 14 g
Fat: 12 g
Carbs: 46 g

Ingredients

for 4 servings

Lentils200 g
sweet potato400 g
zucchini300 g
red bell pepper200 g
red onion100 g
tahini80 g
lemon40 ml
olive oil40 ml
garlic10 g
cumin5 g
salt5 g
pepper2 g

Method

4 steps

Preheat oven to 200C. Dice sweet potato, zucchini, red bell pepper, and red onion. Toss with half the olive oil, salt, and pepper, then roast for 20 minutes.
Rinse lentils and boil in water until tender, about 15-20 minutes. Drain well.
Whisk tahini, lemon juice, remaining olive oil, minced garlic, and cumin in a small bowl to create the dressing.
Combine the roasted vegetables, cooked lentils, and dressing in a large bowl. Toss gently to coat and serve.