Red Lentil and Roasted Vegetable Salad

Red lentils provide earthy flavor to this roasted vegetable salad of zucchini, yellow summer squash, and onion. Balsamic vinegar adds zip and crumbled goat cheese adds tartness to this Mediterranean-style salad recipe.

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  • Makes: 6 servings
  • Bake: 15 mins to 20 mins 425°F

Red Lentil and Roasted Vegetable Salad

Reviews (0)

3.0 by 2 people

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Directions

  1. Combine vegetables in a shallow roasting pan or jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat lightly. Roast in a 425 degree F oven for 15 to 20 minutes or till vegetables are crisp-tender and begin to brown on edges stirring once. Meanwhile, simmer lentils, covered in 4 cups water in a medium saucepan about 10 minutes or till just tender. Drain lentils.
  2. Combine lentils and roasted vegetables in a large bowl. Combine remaining 1 tablespoon oil, vinegar, garlic, salt, and pepper; add to lentil mixture with basil and toss well. Serve warm or at room temperature, sprinkled with crumbled goat cheese. Makes 6 servings.
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Nutrition Facts (Red Lentil and Roasted Vegetable Salad)

  • Per serving:
  • 200 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 210 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 11 g pro.
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