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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
Author: Simple Fit Vegan
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
  1. Preheat oven to 400 F or 200 C.
  2. Mix all vegetables with olive oil, salt and pepper. Transfer to a sheet pan and bake for 30 minutes. Let cool.
  3. 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.

  4. Prepare your salad by first layering mixed greens or spinach, then adding roasted vegetables and then top with a big scoop of lentils.
  5. 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