Ingredients
Scale
- 1 cup green or brown lentils
- 2 ½ cups vegetable broth or water
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme leaves (or dried)
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups mixed salad greens (arugula, spinach, or mixed greens)
- ¼ cup crumbled feta cheese or goat cheese (optional)
- ¼ cup toasted walnuts or pecans (optional)
Instructions
- Cook lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender. Drain excess liquid.
- Roast vegetables: Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20-25 minutes until tender.
- Make dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and onion powder in a bowl.
- Combine salad: In a large bowl, mix cooked lentils and roasted vegetables. Drizzle with dressing and toss gently.
- Serve: Place on mixed greens and top with optional cheese and nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg