Lentil Salad with Roasted Vegetables and Herbs

Name: Lentil Salad with Roasted Vegetables and Herbs
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 200 g Green lentils; 300 g carrots; 200 g parsnips; 150 g celery; 100 g red onion; 40 ml olive oil; 5 g fresh thyme; 10 g fresh parsley; 30 ml balsamic vinegar; 5 g salt; 2 g pepper

A hearty and flavorful lentil salad with roasted root vegetables and fresh herbs. Great for batch-cooking and enjoying throughout the week.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 14 g
Fat: 11 g
Carbs: 42 g

Ingredients

for 4 servings

Green lentils200 g
carrots300 g
parsnips200 g
celery150 g
red onion100 g
olive oil40 ml
fresh thyme5 g
fresh parsley10 g
balsamic vinegar30 ml
salt5 g
pepper2 g

Method

5 steps

Rinse lentils and boil in water for 20 minutes until tender; drain well.
Preheat oven to 200C. Toss chopped carrots, parsnips, celery, and red onion with olive oil, thyme, salt, and pepper on a baking sheet.
Roast vegetables for 30 minutes until golden and tender.
In a large bowl, combine the cooked lentils and roasted vegetables.
Drizzle with balsamic vinegar and garnish with fresh chopped parsley before serving.