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–+ servings

Roasted Vegetable Lentil Salad

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly vegan lentil salad that doubles as a side or a main dish.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8
Author Meme

Ingredients

  • 3 TBSP olive oil divided
  • 1 large onions chopped, about 2 cups
  • 1 medium bell peppers chopped, about 1 cup
  • 4 small yellow squash chopped, about 4 cups
  • 1 pint cherry tomatoes halved if desired, or grape tomatoes
  • 2 medium carrots chopped, about 1 cup
  • 8 ounces mushrooms chopped, about 3 cups
  • 2 cups uncooked lentils
  • 1/4 cup lemon juice from 2 lemons
  • 1 tsp fresh rosemary minced (or 1/4 tsp dried rosemary)
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 4 green onion chopped, about 1 cup
US Customary - Metric

Instructions

  • Preheat oven to 425*F. Line two baking sheets with foil or parchment [for easier clean up].
  • Toss the chopped onions, bell peppers, squash, carrots, and mushrooms with 2 tablespoons of olive oil. Spread evenly on baking sheets in one layer. Transfer baking sheets to oven and roast for 45-60 minutes, stirring halfway through cook time.
  • Meanwhile, put lentils in a pot and and cover with enough water to completely cover lentils {with about one inch of water}. Bring to a boil. Cover the saucepan, reduce heat, and let simmer for about 30-35 minutes until your lentils are tender but not mushy.
  • Drain the lentils immediately and add to a large bowl. When veggies are roasted, stir into lentils.
  • Whisk together remaining one tablespoon of olive oil, lemon juice, rosemary, salt, and garlic powder. Stir into lentil-veggie mixture. Stir in green onions.
  • You can serve immediately or stick in the fridge to cool. It’s good no matter what temperature it is. Enjoy!

Notes

*Can also use dried rosemary or dried thyme or fresh thyme. Use a quarter of a teaspoon of dried herbs or 1 teaspoon fresh herbs.
*Makes 8 cups