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Roasted Vegetable Lentil Salad

Posted by memeinge
May 17, 2015
Featured in: Frugal Feasts
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Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

by ~ 

There's really no other way to describe New Orleans in the summer than to compare it to being in a hot bath tub.

The air is thick and hot. Emphasis on hot. Don't plan on your hair looking good for longer than 15 minutes. Embrace the frizz because you'll go crazy otherwise.

But I love it. I mean you have to. Why would you live somewhere if you didn't like the weather? That makes no sense to me, and it's why I do not live anywhere that gets snow on the reg.

Cold temperatures and I do not mix well. I am the biggest baby ever when it comes to being cold. Needless to say, I have lived my entire life where it is hot at least 9 months of the year {I'm lookin' at you, Mobile}.

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

There's one teeny tiny drawback to hot summers {other than the frizzy hair}, and that is when it comes to cooking. My aging air conditioner can't pump out the cold air fast enough to compete with the rising temps outside plus the rising temperature inside with the oven and stove going. Whew that makes me hot just thinking about it.

And that is why this salad is the best - because you spend about one hour in a hot kitchen for days and days of deliciousness.

I am a sucker for roasted vegetables. I will always eat roasted vegetables. Roasting vegetables is my all time favorite vegetable preparation.

I like to cut up every vegetable I can get my hands on and roast them all. I always buy whatever veggies are on sale because those are typically the seasonal ones and they taste the best. Meanwhile, I take one of my favorite budget-friendly protein sources, lentils, and simmer those. Lentils are great because they are inexpensive and packed with protein and fiber. You don't have to eat a vegan or vegetarian diet to eat lentils. I'm a steak-loving lady who loves lentils!

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

Now back to that heat recipe... Ok so yes, while everything is cooking, it gets a little warm in my kitchen. But once everything is done, you have over 8 cups of this salad. It lasts me a good week and you can serve it multiple ways. My favorite is to stir in some cooked chicken and serve it over a bed of lettuce. Or I'll just eat it straight from the container. I have no roommates, so I can do that kind of thing.

Fun fact: this salad is incredibly versatile. Feel free to use whatever vegetable combination you like, you just need about 10 cups of chopped veggies to make the perfect ratio of veggies to lentils. Change up the herbs and/or use vinegar in place of the lemon juice. Add some cheese if you want extra flavor and protein. This recipe is just begging for you to make it your own, all while being kind to your wallet.

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

What's your favorite way to eat lentils?

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.
Roasted Vegetable Lentil Salad is a versatile, veggie-packed, budget-friendly dish that doubles as a side or a main dish.

Roasted Vegetable Lentil Salad

Yield

Makes 8 cups

Ingredients

  • 3 TBSP olive oil, divided
  • 2 cups chopped onions {from 1 large onion}
  • 1 cup chopped bell peppers {from 1 pepper}
  • 4 cups chopped yellow squash {from 4 squash}
  • 1 cup chopped carrots {from 2 carrots}
  • 2 cups chopped mushrooms {from 8 ounces mushrooms}
  • 2 cups uncooked lentils
  • 1/4 cup lemon juice {from 2 lemons}
  • 1 tsp minced rosemary
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup chopped green onion {from 4 green onions}

Directions

  1. Preheat oven to 425*F. Line two baking sheets with foil {for easier clean up}.

  2. 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.

  3. 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.

  4. Drain the lentils immediately and add to a large bowl. When veggies are roasted, stir into lentils. 

  5. Whisk together remaining one tablespoon of olive oil, lemon juice, rosemary, salt, and garlic powder. Stir into lentil-veggie mixture. Stir in green onions.

  6. You can serve immediately or stick in the fridge to cool. It’s good no matter what temperature it is. Enjoy!

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memeinge

memeinge
Meme Inge is the author of the FRUGAL FEASTS Feature on HealthyAperture and is a registered dietitian/nutritionist living in sunny San Diego, CA. Growing up surrounded by a family of cooks, Meme has always been a lover of food. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier
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