Warm Lentil and Roasted Veggie Winter Salad

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 cup Brussels sprouts, halved and thinly sliced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• Optional: Feta cheese crumbles for garnish

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 Toss zucchini, Brussels sprouts, and red bell pepper with 1 tablespoon olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. 3 Meanwhile, in a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until tender.
4. 4 In a small bowl, whisk together red wine vinegar, Dijon mustard, garlic, and the remaining 1 tablespoon olive oil.
5. 5 Once lentils are cooked, drain and let cool slightly.
6. 6 In a large bowl, combine lentils, roasted vegetables, cherry tomatoes, and vinaigrette. Toss to coat.
7. 7 Stir in fresh parsley and adjust seasoning if needed.
8. 8 Serve warm, optionally garnished with feta cheese crumbles.

Equipment

• Baking sheet
• Medium saucepan
• Large mixing bowl
• Whisk

Variations

• Add roasted chickpeas for extra crunch.
• Substitute kale or spinach for a different green.

Substitutions

• Use brown rice vinegar if you're out of red wine vinegar.
• Replace Dijon mustard with whole grain mustard for a different texture.

Pairings

• Warm whole grain bread
• A crisp apple salad

Nutrition

Tips

• For a smoky twist, add a pinch of smoked paprika to the roasting veggies.
• Use pre-cooked lentils to cut down prep time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with a drizzle of olive oil.

Serving Suggestions

• Pair with a crusty baguette and a glass of Pinot Noir.
• Add a fried egg for extra richness.

FAQ