Mediterranean Lentil Salad with Roasted Vegetables
A vibrant and nutritious Mediterranean lentil salad featuring roasted vegetables, perfect for a light lunch or dinner.
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Ingredients
Yields 4 servings
- (1 cup) green lentils
- (2 cups) vegetable broth
- (1) medium red bell pepper
- (1) medium zucchini
- (1) medium red onion
- (1 cup) cherry tomatoes
- (3 tablespoons) olive oil
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley
- (1/4 cups) feta cheese
- (2 tablespoons) balsamic vinegar
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
Rinse 1 cup of green lentils under cold water and place them in a pot with 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess liquid and set aside.
- 3
While the lentils are cooking, chop 1 medium red bell pepper, 1 medium zucchini, and 1 medium red onion into bite-sized pieces. Halve 1 cup of cherry tomatoes.
- 4
Spread the chopped vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
- 5
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- 6
In a large mixing bowl, combine the cooked lentils, roasted vegetables, and 1/4 cup of fresh parsley, chopped.
- 7
Drizzle with 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar. Toss gently to combine all ingredients.
- 8
Top the salad with 1/4 cup of crumbled feta cheese before serving.
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