Lentil Salad With Roasted Vegetables
 
Prep time
Cook time
Total time
 
Eat this tangy, colorful salad hot or cold. Use any veggies you like! It's vegan and gluten-free, but would be good with a little goat cheese.
Author:
Recipe type: Salad
Serves: 4-6 servings
Ingredients
  • 1 cup green lentils (I prefer sprouted lentils)
  • 1 cup chopped red onion (~ ½ large onion)
  • ⅓ cup balsamic vinegar
  • 2 T. coconut sugar
  • ½ t. blackstrap molasses
  • 3 garlic cloves, minced
  • 3 T. tomato sauce
  • 1 T. fennel seeds, toasted and crushed with the bottom of a measuring cup
  • 1 handful flat parsley leaves, roughly chopped
  • 1 handful greens, such as spinach or Swiss chard
  • Salt
  • -------------
  • For the Roasted Vegetables:
  • ~1 lb. butternut squash, cubed, about 1 inch thick
  • ½ fennel bulb, cut into ½-inch-thick wedges
  • 1 zucchini, cut into ¾-inch-thick wedges
  • 1 cup cherry tomatoes
  • 1 red or yellow bell pepper, cut into ½-inch-thick pieces
Instructions
  1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper and set aside.
  2. Cook lentils in salted water according to package instructions (sprouted lentils only require 5-8 minutes to cook, whereas regular green lentils may take 15-20 minutes). Drain lentils and transfer to salad bowl. Rinse saucepan and return it to the stove.
  3. Put the onions, vinegar, coconut sugar, molasses, garlic, tomato sauce, and fennel seeds in the saucepan. Bring to a simmer and cook gently, stirring frequently for about 4-5 minutes. Pour the hot dressing over the lentils and leave to cool.
  4. Add the butternut squash pieces to the baking pan and sprinkle with salt. Roast for 10 minutes, remove pan from the oven, and add the fennel and zucchini. Roast another 8 minutes, then remove pan and add the tomatoes and peppers. Roast another 10-15 minutes, until the vegetables are golden and caramelized. Remove and allow to cool slightly.
  5. Add the parsley, greens, and salt to taste to the lentils. Finally, mix in the roasted vegetables and serve warm, or place in the fridge to cool for later.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/07/01/lentil-salad-with-roasted-vegetables/