Servings: 0 serving
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The roasted vegetables and lentils in this salad offer a unique combination of earthy flavors and textures, a reminder of the beauty of simple ingredients. The warm, hearty flavors of the lentils are complemented by the sweet, smoky notes of the roasted vegetables, creating a truly delicious dish. This salad is a wonderful example of a sattvic dish, providing nourishing and balanced nutrition in every bite. As you savor this dish, remember to take time to appreciate nature's gifts, and to savor the simple pleasures of life.
Ingredients
- 1 cup of green or brown lentils
- 2 cups of diced seasonal vegetables (such as zucchini, bell peppers, sweet potatoes, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine or apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- Fresh herbs for garnish (such as parsley, basil, dill, or mint)
Instructions
- Preheat your oven to 375°F.
- Place the lentils in a medium saucepan and cover with 2 inches of cold water
- Toss the diced vegetables with the olive oil, salt, and pepper
- Roast the vegetables for 20 minutes, stirring halfway through.
- Combine the cooked lentils and roasted vegetables in a bowl.
- In a separate bowl, whisk together the vinegar, honey, and mustard until combined.
- Slowly drizzle the dressing over the lentils and vegetables, stirring until everything is evenly coated.
- Serve the salad warm or at room temperature, and garnish with fresh herbs.
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06/10/2024 12:05 pm GMT
