Warm Lentil Salad with Roasted Vegetables
Warm Lentil Salad with Roasted Vegetables
💬This recipe was born in my clinic after a patient asked me: 'What does a dietitian eat for lunch?' The answer is always something simple, nutritious, and quick. This salad became one of my favorites—especially in winter, when the body craves warmth and satiety.
— Lea Ben Arie, Clinical Dietitian
📋Ingredientsfor 4 servings
- 1.5 cups black or green lentils (rinsed)
- 2 pcs carrots (diced)
- 1 pcs zucchini (diced)
- 200 g cherry tomatoes
- 1 pcs red onion (thinly sliced into half-moons)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 cup fresh parsley (coarsely chopped)
- salt and black pepper (to taste)
🥄Preparation Steps
- 1
Cook the lentils in a pot with water (1:2.5 ratio) for 20 minutes until tender but still holding their shape. Drain and set aside.
💡Do not overcook—mushy lentils will turn into mush. Check after 18 minutes. - 2
Meanwhile, preheat the oven to 200°C. Arrange the carrots, zucchini, and cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until golden.
💡Roasted vegetables are the magic of this recipe—do not skip them! - 3
In a large bowl, mix together: cooked lentils, roasted vegetables, raw red onion, and chopped parsley.
- 4
Prepare the dressing: mix olive oil, lemon juice, cumin, and smoked paprika. Pour over the salad and toss gently.
💡The salad is even tastier when left to sit for 10 minutes after dressing—the flavors meld together beautifully.