Roasted Veggie Lentil Salad (members only)
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This Roasted Veggie Lentil Salad is filled with eggplant, bell pepper, onions, fresh herbs, lentils, vegan feta & a light, tangy dressing!
Roasted veggies are one of my favorite things to make in the colder months. Super versatile AND they taste amazing. Today we are using them in this Roasted Veggie Lentil Salad.
Eggplant, bell pepper and onions are tossed in oil and spices before being roasted until charred – the char is the key, so much yummy flavor in there.
Then they are added to lentils that have been tossed in a herby dressing. This salad is perfect for meal prepped lunches or just a light dinner.
why you’ll love this roasted veggie salad
- simple – we are using pre-made lentils to keep this quick and the roasted veggies just require a little chopping.
- super yummy – there are so many levels of flavor here. The veggies bring the seasoning & char, the lentils add the freshness & tang, and the vegan feta brings it all together.
- great leftovers – this salad can be served at room temperature or chilled so this is great for leftovers!
tips & tricks
I like to use the steamed lentils from Trader Joe’s (in the produce section). You could also use canned lentils or cook brown/green lentils from scratch. If you cook them from scratch just make sure to chill them before adding them to the salad.
I like this at room temp and chilled – I usually have the leftovers for lunch chilled.
I like a lot of lemon juice in this one, but adjust to your liking!
You can switch up the veggies depending on what you have on hand. Some other veggies that would work well in this salad are: butternut squash, sweet potato and zucchini.
in the process
need more recipe inspo? check these out:
Roasted Veggie Lentil Salad
Ingredients
- 1 medium eggplant cubed
- 1 bell pepper chopped
- 1 red onion chopped
- 4 tablespoons avocado oil separated
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cloves garlic minced
- 1-2 lemons juiced, to taste
- 1/4 cup fresh herbs I used a mix of mint and parsley
- 2.5 cups cooked lentils chilled, see notes
- 1/3 cup vegan feta I used Follow Your Heart
Equipment
- mixing bowl
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the veggies to the baking sheet and drizzle over 3 tablespoons of oil. Sprinkle on the dry seasonings and toss to combine. Place in the oven for 20 minutes, toss and cook for another 10-20 minutes – this will depend on how charred you want them.
- Meanwhile, add the remaining oil, garlic, lemon juice, fresh herbs, lentils & a pinch of salt & pepper to a bowl and toss to combine. Taste and adjust the seasonings as needed.
- Remove the veggies from the oven and add them to the lentils. Toss until combined.
- Transfer to a serving dish and top with the vegan feta & more fresh herbs. Serve chilled or at room temp with extra lemon wedges on the side.
Notes
- I like to use the steamed lentils from Trader Joe’s (in the produce section). You could also use canned lentils or cook brown/green lentils from scratch. If you cook them from scratch just make sure to chill them before adding them to the salad.
- I like this at room temp and chilled – I usually have the leftovers for lunch chilled.
- I like a lot of lemon juice in this one, but adjust to your liking!
- You can switch up the veggies depending on what you have on hand. Some other veggies that would work well in this salad are: butternut squash, sweet potato and zucchini.
