Lentil Salad with Roasted Vegetables

Name: Lentil Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 800 g Cooked green lentils; 2 pcs bell peppers; 2 pcs zucchini; 1 pcs red onion; 30 ml balsamic vinegar; 40 ml olive oil; 2 clove garlic; 1 tsp thyme; 5 g salt; 2 g pepper

Nutritious lentil salad with roasted bell peppers and zucchini, seasoned with balsamic vinaigrette. Ideal for meal prep.

Total: 20 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 245
Protein: 13 g
Fat: 11 g
Carbs: 24 g

Ingredients

for 4 servings

Cooked green lentils800 g
bell peppers2 pcs
zucchini2 pcs
red onion1 pcs
balsamic vinegar30 ml
olive oil40 ml
garlic2 clove
thyme1 tsp
salt5 g
pepper2 g

Method

5 steps

Preheat oven to 200C. Chop bell peppers, zucchini, and red onion into bite-sized pieces.
Toss vegetables with a small amount of oil and roast for 20 minutes until tender.
In a small bowl, whisk together balsamic vinegar, remaining olive oil, minced garlic, thyme, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked lentils with the roasted vegetables.
Pour the vinaigrette over the salad and toss well to combine.