French Lentil and Roasted Vegetable Salad
Elevate your salad game with this **French Lentil Salad with Roasted Vegetables**! It combines earthy lentils with caramelized roasted vegetables, a zesty mustard vinaigrette, and creamy goat cheese. Perfect for lunch or as a hearty side dish, this recipe is easy to prepare and absolutely delicious.
Ingredients
1 cup French green lentils, rinsed
2 medium carrots, peeled and diced
1 red bell pepper, diced
1 medium zucchini, diced
1 tbsp olive oil (for roasting)
2 cups arugula or mixed greens
1/4 cup walnuts, toasted
1/4 cup crumbled goat cheese
For the mustard vinaigrette: 3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tsp honey (optional)
1 garlic clove, minced
Salt and pepper, to taste
Instructions
1
Cook the Lentils: In a medium pot, combine lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and set aside.
2
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss diced carrots, red bell pepper, and zucchini with 1 tbsp olive oil. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until caramelized.
3
Prepare the Vinaigrette: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, garlic, salt, and pepper until emulsified.
4
Assemble the Salad: In a large bowl, combine cooked lentils, roasted vegetables, and arugula. Drizzle with the vinaigrette and toss gently.
5
Garnish and Serve: Sprinkle with toasted walnuts and crumbled goat cheese before serving. Enjoy warm or at room temperature!
Tags:
#EasySaladRecipes#FrenchLentilSalad#HealthyLunchIdeas#RoastedVegetableSalad#VegetarianRecipesChefBryanCookingwithchefbryanKUTV
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