Description
A hearty one-tray salad made with tender lentils and caramelized roasted vegetables, finished with herbs and optional creamy cheese. Simple, colorful, and deeply satisfying with minimal cleanup.
Ingredients
- Cooked green lentils, 2 cups
- Sweet potato, 2 medium, peeled and cubed
- Brussels sprouts, 2 cups, halved
- Red onion, 1 large, cut into wedges
- Zucchini, 1 medium, thickly sliced
- Olive oil, 4 tablespoons
- Garlic cloves, 3, minced
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Crumbled cheese, 1/2 cup (optional)
- Fresh herbs, 1/4 cup, chopped
Instructions
- Preheat the oven to 220 C and line a large baking tray with parchment paper.
- In a large bowl, toss sweet potato, brussels sprouts, red onion, and zucchini with olive oil, garlic, salt, and black pepper.
- Spread the vegetables evenly on the baking tray in a single layer.
- Scatter the cooked lentils over the vegetables and gently toss on the tray.
- Roast for 30 to 35 minutes, stirring once halfway, until vegetables are tender and golden.
- Remove from the oven and sprinkle with crumbled cheese if using.
- Finish with fresh herbs and serve warm or at room temperature.
Notes
- Cut vegetables evenly for consistent roasting.
- Do not overcrowd the tray to ensure caramelization.
- Add fresh herbs at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 10 mg