Lentil Salad with Roasted Veggies
(from abigail12083’s recipe box)
Roasted vegetables and lentils make this colorful salad into a healthy, filling meal.
Read more: Lentil Salad with Roasted Veggies Recipe – Good Housekeeping
Source: Good Housekeeping
Prep time: 30 minutes
Cook time: 40 minutes
Serves 4 people
Categories: dinner, vegetarian
Ingredients
- 2 cup(s) dried green lentils, picked through
- 1 bunch(es) (1 pound) asparagus, trimmed and cut into 1-inch lengths
- 1 small red pepper, chopped
- 1 small red onion, chopped
- 4 tablespoon(s) extra-virgin olive oil
- 3/4 teaspoon(s) ground cumin
- 1/4 cup(s) (from 3 limes) fresh lime juice
- 1/3 cup(s) finely chopped fresh mint leaves
- 6 cup(s) mixed greens
- 2 ounce(s) soft goat cheese, crumbled
- Read more: Lentil Salad with Roasted Veggies Recipe - Good Housekeeping
Directions
- Preheat oven to 450 degrees F.
- In 4-quart covered saucepan, heat 6 cups water to boiling on high. Stir in lentils. Reduce heat to maintain simmer. Simmer, covered, 25 to 30 minutes or until tender, stirring occasionally. Drain well.
- Meanwhile, in large jelly-roll pan, toss asparagus, red pepper, and onion with 1 tablespoon oil, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Roast 18 to 20 minutes or until tender, stirring halfway through.
- In large bowl, whisk together lime juice, mint, remaining 3 tablespoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Add hot lentils and vegetables to dressing; toss until well coated. Divide greens among serving plates. Top with lentil mixture and goat cheese.
-
Read more: Lentil Salad with Roasted Veggies Recipe – Good Housekeeping