Warm Lentil and Roasted Vegetable Salad
This Warm Lentil and Roasted Vegetable Salad is a hearty and nutritious dish that's perfect for lunch or dinner. It's gluten-free and vegan, making it suitable for many dietary preferences. The lentils provide a great source of plant-based protein and fiber, while the roasted vegetables add plenty of vitamins and minerals. It's a great way to incorporate more vegetables and plant-based proteins into your diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
51 kcal
Protein
2 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Soaked Green Moong Dal
1 small cup (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Red Onion
0.25 cup, chopped (50g)
Zucchini
0.5 cup, sliced (100g)
Dried Oregano
0.5 tsp (1g)
Dried Basil
0.5 tsp (0.5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
2 tbsp (10g)
Fresh Mint (chopped)
1 tbsp (3g)
Instructions
Cooking Steps
Preheat the oven to 200°C.
In a saucepan, combine soaked green moong dal and water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentil is cooked.
On a baking sheet, toss sliced red onion, red bell peppers, and zucchini with olive oil, dried oregano, dried basil, salt, and black pepper.
Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly browned.
In a large bowl, combine the cooked lentil, roasted vegetables, chopped fresh parsley, chopped fresh mint, and lemon juice. Toss well to combine.
Serve warm and enjoy!