Fall Lentil Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Hearty Fall Lentil Salad that is packed with delicious roasted fall vegetables. It has a whopping 15 grams of protein which will make your tummy happy for the day!
Course:
Main Course
Cuisine:
American
Servings: 4
Calories: 289 kcal
Ingredients
- 4 cups spinach or mixed greens
- 1 cup green lentils
- 2 cups brussel sprouts, sliced in half
- 3 medium sized sweet potatoes, chopped into squares
- 2 cups carrots, chopped
- 3 medium size beets, chopped into squares
- 2 tbsp olive oil
- salt and pepper
Instructions
-
Preheat oven to 400 F or 200 C.
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Mix all vegetables with olive oil, salt and pepper. Transfer to a sheet pan and bake for 30 minutes. Let cool.
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While the vegetables are roasting, bring 2 cups of water to a boil in a medium sauce pan. Add lentils, bring back to a boil. Then cover with a lid and simmer for 20 minutes, until lentils are tender. Strain lentils and season with salt to taste.
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Prepare your salad by first layering mixed greens or spinach, then adding roasted vegetables and then top with a big scoop of lentils.
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Optional: serve with tahini dressings recommended in the post: SimpleFitTahini or Smoky Tahini Dressing.
Recipe Notes
Nutritional Information: Calories: 289 Fat: 7.7 g Saturated fat: 1.1 g Carbohydrates: 41.9 g Dietary Fiber: 19 g Sugar: 7.6 g Sodium: 169 mg Protein: 15.1 g