Savor the blend of black lentil salad, roasted veg, and bold flavors. Discover this nutritious dish perfect for any meal or gathering!
Ingredients
Scale
1 cup black lentils, rinsed and drained
3 cups vegetable broth (or water)
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1–2 cups fresh spinach or mixed greens
Juice of 1 lemon
Fresh herbs for garnish (like parsley or cilantro)
Instructions
Preheat your oven to 400°F (200°C).
In a saucepan, combine the black lentils and vegetable broth (or water). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes until tender. Drain excess liquid.
In a large bowl, toss the diced zucchini, red and yellow bell peppers, and red onion with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper until well-coated.
Spread the seasoned veggies on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through.
In a large bowl, mix the cooked lentils with the roasted vegetables. Add fresh spinach (or mixed greens) and drizzle with lemon juice. Gently toss until well mixed.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Garnish with fresh herbs before serving.
Notes
A nourishing Black Lentil Salad with Roasted Vegetables, perfect for a cozy meal. This vegan and gluten-free dish is packed with flavors and nutrients.
