Warm Lentil and Roasted Vegetable Salad with Feta and Herbs

A protein-packed salad with earthy lentils, roasted vegetables, and tangy feta cheese. Perfect as a main or side dish.

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup green or brown lentils rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper diced
• 1 zucchini diced
• 1 red onion diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 0 salt to taste
• 0 pepper to taste
• 1 cup cooked lentils
• 1 roasted vegetables combined
• 0.25 cup feta cheese crumbled
• 0.25 cup fresh parsley chopped
• 0.25 cup fresh mint chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 0 salt to taste
• 0 pepper to taste

Instructions

1. In a medium saucepan, bring water or vegetable broth to a boil. Add lentils, reduce heat to a simmer, and cook for 20-25 minutes, or until tender. Drain and set aside.
2. Preheat the oven to 425°F (220°C). Toss red bell pepper, zucchini, and red onion with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine cooked lentils, roasted vegetables, feta cheese, parsley, and mint.
4. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve warm or at room temperature, as a main dish or alongside your favorite protein.