Roasted Vegetable Lentil Salad

Name: Roasted Vegetable Lentil Salad
Yield: 6
Ingredients: 1/2 pound of green or beluga lentils, picked over and rinsed; Vegetable stock for cooking lentils (see instructions); Salt to taste; 1/2 pound baby or fingerling potatoes, washed and cut into bite-sized pieces; 1 to 2 tablespoons olive oil, divided; 1/2 pound Brussels sprouts, cleaned, larger sprouts quartered lengthwise, smaller sprouts halved; 1/2 large onion, sliced; 3 to 4 tablespoons red wine vinegar; Freshly ground black pepper to taste (optional)

Roasted Vegetable Lentil Salad was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/roasted-vegetable-lentil-salad-recipe" target="_blank">www.cooking.com.</a>

"This hearty salad features just a handful of ingredients and gets its tanginess from red wine vinegar. Although caramelizing onions, cooking lentils and roasting veggies can take 20 to 25 minutes, they can all be prepared ahead for a side salad or vegetarian lunch that comes together in minutes...."

INGREDIENTS

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1/2 pound of green or beluga lentils, picked over and rinsed

•

Vegetable stock for cooking lentils (see instructions)

•

Salt to taste

•

1/2 pound baby or fingerling potatoes, washed and cut into bite-sized pieces

•

1 to 2 tablespoons olive oil, divided

•

1/2 pound Brussels sprouts, cleaned, larger sprouts quartered lengthwise, smaller sprouts halved

•

1/2 large onion, sliced

•

3 to 4 tablespoons red wine vinegar

•

Freshly ground black pepper to taste (optional)

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