Lentil Salad with Roasted Vegetables & Feta

Name: Lentil Salad with Roasted Vegetables & Feta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Lentils; 2 pcs zucchini; 2 pcs bell peppers; 1 pcs red onion; 150 g feta cheese; 30 ml balsamic vinegar; 60 ml olive oil; 2 clove garlic; 5 g Italian herbs; 5 g salt; 2 g pepper

Earthy lentils and roasted vegetables tossed with crumbled feta cheese and a tangy balsamic vinaigrette. A hearty and satisfying vegetarian salad.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 16 g
Fat: 18 g
Carbs: 40 g

Ingredients

for 4 servings

Lentils200 g
zucchini2 pcs
bell peppers2 pcs
red onion1 pcs
feta cheese150 g
balsamic vinegar30 ml
olive oil60 ml
garlic2 clove
Italian herbs5 g
salt5 g
pepper2 g

Method

5 steps

Preheat oven to 200C. Chop zucchini, bell peppers, and red onion into bite-sized pieces, toss with 20ml olive oil, salt, and pepper, and roast for 25 minutes.
Rinse lentils and boil in water for 20 minutes until tender; drain well.
Whisk balsamic vinegar, remaining 40ml olive oil, minced garlic, and Italian herbs to make the dressing.
In a large bowl, combine cooked lentils, roasted vegetables, and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine.