Description
A colorful bowl of fresh, roasted vegetables tossed with hearty black lentils, creating a dish that is both flavorful and nutritious.
Ingredients
Scale
- 1 cup black lentils
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the black lentils under cold water and bring them to a boil in vegetable broth or water. Cook for 20-25 minutes until tender but firm; drain and set aside.
- Toss diced red bell pepper, zucchini, carrot, and red onion with olive oil, salt, and pepper in a large mixing bowl.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a large bowl, combine cooked lentils and roasted vegetables. Drizzle with balsamic vinegar and sprinkle with fresh parsley.
- Gently toss to combine and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For added flavor in leftovers, consider adding freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg