Lentil and roast vegetables salad

1
Ramona's Cuisine -

By
@ramonascuisine

This recipe is yet again one of those convenience ones, a really healthy option and hassle free. You don't need to stay in the kitchen so you can do million other things while dinner is getting ready. Multitasking nowadays is very important, at least that's the way I feel it has to be because somehow we have so much more things we want to do but stay healthy too so recipes like this are real gems in so many ways. It delivers the veggies intake and the healthy option of low GI carbs which is really good for your health.
It is not laborious to prepare at all but definitely divinely delicious.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Cook:
40 Min
Method:
Convection Oven

Ingredients

  • ·
    350 g lentils (organic)
  • ·
    1 large courgette (organic)
  • ·
    2 onions red (organic)
  • ·
    1 head cauliflower (organic)
  • ·
    2 large carrots (organic)
  • ·
    2 bunches cherry tomatoes on vine
  • ·
    2-3 tbsp balsamic vinegar (optional)
  • ·
    2 pepper red or yellow (organic)
  • ·
    olive oil
  • ·
    himalayan salt or sea salt, to taste

How to Make Lentil and roast vegetables salad

Step-by-Step

  1. Preheat the oven at 180 C.
  2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the type of lentil cooking time differs.
  3. Peel and/or wash all the vegetables as needed. Cut/chop as you wish but preferably big chunks.
  4. Place all the vegetables in a large tray so that they have some space between rather than being all stuck up if not enough space use two trays. Sprinkle some Olive oil all over the veggies, some salt and place in the oven for about 25 minutes or so. Take out, mix and turn them a little and put them back in the oven for 15 more minutes or more all depending on how cooked you want them to be if you're want them crispy then leave them for a little longer. Just keep an eye on them and take them whenever you like the way they look ??
  5. Sprinkle some balsamic vinegar on the lentils and the vegetables and mix together. The salad is ready to be served. Enjoy it as a side to any meat or fish or on its own.

Printable Recipe Card

About Lentil and roast vegetables salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Italian




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