Recipes

Warm Lentil Salad with Roasted Root Vegetables

Ingredients (Serves 4):

  • 1 cup green or brown lentils, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 2 medium sweet potatoes, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 2 cups arugula or baby spinach
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss sweet potatoes, parsnips, and red onion with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  2. In a pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
  3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and honey.
  4. In a large bowl, combine warm lentils, roasted vegetables, and dressing. Toss gently.
  5. Serve over a bed of arugula or spinach.

Nutritional Information (Per Serving):

  • Calories: 380 kcal
  • Protein: 15 g
  • Carbohydrates: 60 g
    • Dietary Fiber: 15 g
    • Sugars: 12 g
  • Fat: 10 g
    • Saturated Fat: 1.5 g
  • Vitamin A: 300% DV
  • Vitamin C: 35% DV
  • Calcium: 10% DV
  • Iron: 25% DV
  • Potassium: 30% DV
  • Folate: 40% DV
  • Magnesium: 20% DV

Published on October 15, 2024