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Smoky Lentil & Roasted Vegetable Salad

Smoky Lentil & Roasted Vegetable Salad

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
528
Chef's Note

For maximum flavor, try cooking the lentils in vegetable broth instead of water. The nutritional yeast adds a wonderful cheesy flavor without dairy, while the smoked paprika gives a delicious smoky depth that pairs perfectly with the roasted vegetables.

Tags
lunch
lentil
vegetarian
plant-based
high-protein
roasted vegetables
lactose-free
meal prep
nutritional yeast
salad
Ingredients

  • 1/2 cup green lentils

  • 1/2 medium bell pepper (red or yellow)

  • 1/2 medium zucchini

  • 1/4 medium red onion

  • 1/2 cup cherry tomatoes

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon maple syrup

  • 1 teaspoon dijon mustard

  • 2 tablespoons fresh parsley

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup vegetable broth (low sodium)

  • 1/4 medium avocado

Instructions
  • 1

    Rinse 1/2 cup green lentils under cold water and drain.

  • 2

    In a medium saucepan, combine lentils with 1 cup vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy.

  • 3

    While lentils cook, preheat oven to 425°F (220°C).

  • 4

    Cut 1/2 bell pepper, 1/2 zucchini, and 1/4 red onion into 1-inch chunks. Halve 1/2 cup cherry tomatoes.

  • 5

    In a bowl, toss vegetables with 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon each salt and pepper.

  • 6

    Spread vegetables on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until caramelized and tender.

  • 7

    While vegetables roast, prepare the dressing by whisking together 1/2 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon dijon mustard, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika.

  • 8

    When lentils are done, drain any excess liquid and transfer to a bowl. Stir in 2 tablespoons of nutritional yeast while lentils are still warm.

  • 9

    Combine warm lentils with roasted vegetables in a serving bowl.

  • 10

    Pour dressing over the lentil and vegetable mixture and toss gently to combine.

  • 11

    Dice 1/4 avocado and add to the salad.

  • 12

    Sprinkle with remaining 1 tablespoon nutritional yeast and 2 tablespoons chopped fresh parsley before serving.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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