Warm Lentil Salad with Roasted Vegetables and Feta Cheese
This Warm Lentil Salad with Roasted Vegetables and Feta Cheese is a hearty, flavorful dish that perfectly embodies the healthful and vibrant essence of Mediterranean cuisine. Packed with protein-rich lentils, a bounty of roasted seasonal vegetables, and the tangy hit of feta cheese, it's a colorful, nutritious meal that can serve as a satisfying dinner or a robust side.
Equipment
- Medium saucepan
- Large baking sheet
- Parchment paper
- Large bowl
- Whisk
Ingredients
Lentils
- 1 cup green lentils rinsed
- 2 cups vegetable broth or water
Roasted Vegetables
- 1 medium zucchini diced
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 1 medium red onion chopped
- 2 medium carrots peeled and diced
- 4 tbsp extra virgin olive oil divided
- 1/2 tsp sea salt divided
- 1/4 tsp freshly ground black pepper
Dressing
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
Final Touches
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium saucepan, bring the lentils and vegetable broth to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.
- Toss the zucchini, bell peppers, red onion, and carrots with 2 tablespoons of olive oil, 1/4 teaspoon of sea salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and have some charred edges.
- In a large bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, dried oregano, and the remaining 1/4 teaspoon of sea salt.
- Add the cooked lentils and roasted vegetables to the bowl with the dressing and toss to combine.
- Gently fold in the crumbled feta cheese and fresh parsley.
- Serve the warm lentil salad immediately, or allow it to cool to room temperature, depending on your preference.
Notes
For a vegan version, omit the feta cheese or substitute with a vegan cheese of your choice. Feel free to swap out any of the vegetables for other favorites or whatever is in season. This salad can be made in advance and is perfect for meal prep as it keeps well in the refrigerator for a few days.