Serves 4
Enjoy this vibrant and nutritious Warm Lentil Salad with Roasted Vegetables, bursting with fresh flavors and a tangy dressing. Perfect for a healthy and satisfying meal!
Ingredients (organic/biodynamic)
- 1 c. dried green or brown lentils, rinsed
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 tsp. dried thyme
- Pinch of Celtic Sea Salt®
- Pinch of black pepper from freshly ground peppercorns
- 1 Tbsp. Saba (grape must)
- 1 Tbsp. apple cider vinegar
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Place zucchini, bell peppers, and onion on a baking sheet lined with parchment paper. Sprinkle with thyme, salt, and pepper.
- Roast in the oven until vegetables are tender and starting to caramelize, about 25-30 minutes, stirring halfway through.
- Meanwhile, cook lentils in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside.
- In a small bowl mix apple cider vinegar and Saba for dressing.
- Combine roasted vegetables, cooked lentils, and dressing in a large bowl, and adjust seasoning as needed.
- Garnish with fresh parsley before serving.
- Enjoy!
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