This wonderful lentil salad is full of flavor but so simple to make. Roast the veggies, cook the lentils, mix and enjoy. This salad works well for food prep as the flavors are only better the next day. Enjoy anytime for a hearty, rustic, nourishing meal.
- 1 white onion, sliced (approx. 2 cups chopped, 300 g)
- 4 carrots, chopped (approx. 3.5 cups chopped, 450 g)
- 2 zucchini, chopped in large chunks (approx. 4 cups chopped, 500 g)
- 1 medium sweet potato, cubed (approx. 3 heaping cups, 425 g)
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 cup uncooked green or brown lentils
- 2 1/4 cups vegetable broth or water, for cooking lentils
- 4 tbsp hemp seeds, optional
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup or raw honey
- salt and pepper
- Preheat Oven: Pre-heat oven to 425 degrees F.
- Prepare Vegetables: Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it’s easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they’re well-coated.
- Roast Vegetables: Roast the veggies in the oven for 35-40 minutes until tender and browned.
- Cook Lentils: While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
- Mix Dressing: Mix together the balsamic vinegar and maple syrup in a bowl or container.
- Assembled Salads: Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution.
- Serve: Season with salt and pepper if desired and serve right away.
Storing: Let cool then store in a sealed container in the fridge for up to 3 days. For best results if making in advance, store sauce separately until serving.
Lentils: If using pre-cooked or canned lentils, you’ll need approximately 2.5 cups. It doesn’t have to be exact. I recommend sticking to brown green, black or French (du puy) lentils. These varieties of lentils all hold their shape, whereas red lentils become mushy when cooked.
Vegetable Options: Mix and match approximately 10 cups of any of the following: squash, bell peppers, carrot, sweet potato, potato, brussel sprouts, beet, onion, zucchini, cauliflower, broccoli, turnip, parsnip, cabbage or mushrooms. I’d recommend keeping it to 4-5 types of vegetables.
- Serving Size: 1/4 of recipe
- Calories: 417
- Sugar: 21 g
- Fat: 6 g
- Carbohydrates: 76 g
- Fiber: 13 g
- Protein: 19 g
Keywords: vegetable lentil salad, roasted vegetable salad