Description
This warm lentil salad combines protein-rich cooked lentils with an assortment of tender roasted vegetables, all tossed in a simple yet flavorful balsamic vinaigrette. It’s a wholesome, satisfying dish perfect for a nutritious lunch or a light dinner.
Ingredients
Main Ingredients
- 1 1/2 cups cooked lentils
- 1 cup roasted Brussels sprouts or cauliflower
- 1 cup roasted carrots
- 1/4 cup red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Warm Lentils and Vegetables: Heat the cooked lentils and roasted vegetables gently on the stovetop or in the microwave until warm but not overcooked, which helps intensify their natural flavors and makes the salad comforting to eat.
- Combine Ingredients: In a large salad bowl, combine the warmed lentils, roasted Brussels sprouts or cauliflower, roasted carrots, and thinly sliced red onion. This mix creates a hearty base with varied textures.
- Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper until well emulsified. This tangy and slightly sharp dressing complements the earthiness of the lentils and vegetables.
- Toss and Serve: Pour the dressing over the lentil and vegetable mixture and toss gently to coat everything evenly. Serve the salad warm for the best flavor experience.
Notes
- For an extra burst of flavor and garnish, finish with freshly chopped herbs such as parsley, thyme, or basil.
- Optionally, sprinkle crumbled feta cheese on top for added creaminess and a salty contrast.
- You can use any variety of cooked lentils, such as green, brown, or French lentils.
- Roast the vegetables ahead of time and store in the fridge for quick assembly on busy days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: European
