Smoky Lentil & Roasted Vegetable Salad (Leftover)
15min
45min
1
528
Chef's Note
This recipe is designed to use leftover cooked lentils, saving you time. If you don't have leftover lentils, cook 1/3 cup dry green lentils according to package directions (usually simmered for 20-25 minutes until tender). For maximum flavor, roast the vegetables until they develop some caramelized edges - this brings out their natural sweetness and complements the smoky spices.
Tags
Ingredients
3/4 cup cooked green lentils
1 small sweet potato
1/2 medium red bell pepper
1/4 medium red onion
1/2 medium zucchini
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon dijon mustard
2 tablespoons fresh parsley
1 tablespoon pumpkin seeds
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Peel and dice the sweet potato into 1/2-inch cubes. Cut the red bell pepper, red onion, and zucchini into similar-sized pieces.
- 3
In a bowl, toss the diced vegetables with 2 teaspoons of olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, garlic powder, salt, and black pepper.
- 4
Spread the vegetables on the prepared baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- 5
While the vegetables are roasting, make the dressing by whisking together the remaining 1 teaspoon olive oil, lemon juice, maple syrup, dijon mustard, remaining 1/2 teaspoon smoked paprika, and remaining 1/4 teaspoon cumin.
- 6
In a large bowl, combine the cooked lentils with the roasted vegetables once they're done.
- 7
Pour the dressing over the lentil and vegetable mixture and toss gently to combine.
- 8
Chop the fresh parsley and fold it into the salad.
- 9
Transfer to a serving plate and sprinkle with pumpkin seeds.
- 10
This salad can be served warm, at room temperature, or chilled from the refrigerator if prepared ahead.
Nutrition Information (per serving)
528
33g
59g
18g
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