Description
A bright and nourishing salad combining earthy lentils, caramelized roasted vegetables, and tangy feta, finished with a balsamic dressing.
Ingredients
- 1 cup lentils
- 2 cups water
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Rinse lentils and combine them with water in a pot. Bring to a boil and simmer for 20 minutes.
- While lentils cook, toss chopped vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25 minutes.
- Once lentils are cooked, drain and let cool.
- In a large bowl, combine lentils, roasted vegetables, mixed greens, and feta cheese.
- Drizzle with balsamic vinegar and toss gently.
- Serve immediately or chill before serving.
Notes
Store the salad in airtight containers; keep greens separated for best freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean