Print

Gluten-Free Lentil Salad with Roasted Vegetables For Spring

Gluten-Free Lentil Salad with Roasted Vegetables For Spring
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and nutritious salad featuring lentils and seasonal roasted vegetables, perfect for a healthy spring meal.

Ingredients

Scale
  • 1 cup green or brown lentils
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Juice of 1 lemon

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Rinse the lentils under cold water and then cook them in vegetable broth according to package instructions until tender.
  3. While the lentils are cooking, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper on a baking sheet.
  4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
  5. Once the lentils are cooked, drain any excess liquid and let them cool slightly.
  6. In a large bowl, combine the cooked lentils, roasted vegetables, fresh spinach, and lemon juice. Toss gently to combine.
  7. Serve immediately or refrigerate for later use.

Discover my list of kitchen tools I always use.

Notes

  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to add other seasonal vegetables or herbs for extra flavor.
  • For added protein, consider adding feta cheese or chickpeas.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-lentil-salad-roasted-vegetables-spring/