Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted veggie salad with lentils. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Veggie Salad with Lentils is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Roasted Veggie Salad with Lentils is something that I have loved my whole life.
Goddess dressing typically gets its umami-ness from anchovies, but we use miso in this super green salad recipe to keep it vegetarian. Or add baked tofu, poached salmon or grilled chicken for a boost of protein. To serve, toss the lentils with a drizzle of olive oil, and salt and pepper to taste.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted veggie salad with lentils using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Veggie Salad with Lentils:
- Make ready 1 butternut squash
- Prepare 3 large carrots
- Get 1 large leek
- Get 1 box cooked green lentils
- Take Fresh thyme
- Make ready Olive oil
- Get Feta
- Get Dressing:
- Get 2 Cloves minced garlic
- Get 1/4 Cup Balsamic
- Take 1/2 Cup olive oil
- Prepare 2 tbsp lemon juice
- Prepare 1/2 tsp Dijon mustard
- Make ready 1 tbsp honey
- Prepare Salt and pepper
In a medium saucepan, add lentils and water, and bring to a boil. When vegetables are finished roasting, transfer to a mixing bowl and add lentils. This is a tremendous salad and it only got better the next day! Not a bit of bitterness, just a delightful, lemony, creamy, salad.
Steps to make Roasted Veggie Salad with Lentils:
- Preheat oven to 200C. Peel and cut butternut squash in half lengthwise. Then cut large moon shape pieces. Place on large baking tray.
- Peel and cut carrots in half and then half again. Place on baking tray with squash. Drizzle with olive oil, lots of salt and pepper and your fresh thyme. Put in oven for 10 minutes.
- Cut the leek in half lengthwise and then cut large chunks (the size of your carrots). Rinse lentils and set aside.
- After 10 minute, take squash and carrots out of oven and put leeks on the tray. Drizzle with olive oil and place in oven for another 10 minutes.
- Mix all ingredients for the dressing. Adjust to your own taste!!!
- Take out veggies, they should be tender and slightly brown around edges. The green part of the leeks might be slightly crispy, which will add flavour.
- Put lentils on plate and place veggies on top. Drizzle with dressing and sprinkle feta.
I did a few minor things differently by slightly charring the lemon peel for some added flavor depth, salting, rinsing, and pressing out extra liquid from the eggplant prior to roasting, and added extra herbs from the veggie bin (parsley stems and rosemary). This Warm Lentil Salad is hearty and delicious! Rosemary Garlic Lentils combine with steamed Kale and Roasted Vegetables for a healthy and balanced meal. To be honest, this recipe was a total "happy accident." A few weeks ago, I decided to combine a bunch of random herbs, veggies, and leftover lentils into a giant salad to clear out my fridge. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt.
So that is going to wrap this up with this exceptional food roasted veggie salad with lentils recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
