By Filiberto Rios
Rinse the green or brown lentils under cold water. Place them in a medium saucepan, add 2 cups of water, and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until tender. Drain and set aside.
While the lentils are cooking, preheat the oven to 400°F (200°C). Prepare the vegetables: dice the eggplant or zucchini, slice the bell pepper and red onion, and halve the cherry tomatoes.
In a large bowl, toss the diced eggplant or zucchini, sliced bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
Prepare the dressing by whisking together the juice from the lemon, the remaining tablespoon of olive oil, and a pinch of salt and pepper in a small bowl.
In a large mixing bowl, combine the cooked lentils, roasted vegetables, and mixed greens. Drizzle the lemon dressing over the salad and gently toss to combine.
Crumble the feta cheese over the salad and sprinkle with the fresh herbs. Season with additional salt and pepper to taste, if desired. Serve warm or at room temperature.
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This Salad Vegetarian Healthy Main Course recipe is ready in 45 minutes and features green or brown lentils, water, eggplant or zucchini and other delicious ingredients. Contains 450 calories total.
Rinse the green or brown lentils under cold water. Place them in a medium saucepan, add 2 cups of water, and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until tender. Drain and set aside.
While the lentils are cooking, preheat the oven to 400°F (200°C). Prepare the vegetables: dice the eggplant or zucchini, slice the bell pepper and red onion, and halve the cherry tomatoes.
In a large bowl, toss the diced eggplant or zucchini, sliced bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
Prepare the dressing by whisking together the juice from the lemon, the remaining tablespoon of olive oil, and a pinch of salt and pepper in a small bowl.
In a large mixing bowl, combine the cooked lentils, roasted vegetables, and mixed greens. Drizzle the lemon dressing over the salad and gently toss to combine.
Crumble the feta cheese over the salad and sprinkle with the fresh herbs. Season with additional salt and pepper to taste, if desired. Serve warm or at room temperature.
Calories per Serving: 450
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