The French lentils and roasted vegetables in this salad give it a hearty and flavorful feel. The roasted vegetables add sweetness to the dish while the French lentils give it an earthy taste. This healthy salad tastes great with the tangy balsamic dressing and creamy feta cheese. It's great as a side dish or a light main dish.
Ingredients: 1 cup French lentils. 2 cups mixed vegetables e.g., bell peppers, zucchini, cherry tomatoes. 2 tablespoons olive oil. Salt and black pepper to taste. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.
Instructions: Preheat your oven to 400F 200C. Rinse the French lentils thoroughly and cook them in boiling water for about 20 minutes until tender but not mushy. Drain and set aside. While the lentils are cooking, chop the mixed vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized. In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and 1/4 cup of extra-virgin olive oil to make the dressing. Season with salt and pepper to taste. In a large mixing bowl, combine the cooked French lentils, roasted vegetables, crumbled feta cheese, and chopped fresh parsley. Pour the dressing over the salad and toss everything together until well coated. Serve the French Lentil and Roasted Vegetable Salad immediately, or refrigerate for later. It can be served warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 25 minutes
Icert 2018
