A vibrant and hearty vegetarian salad, combining earthy lentils with sweet, caramelized roasted fennel and bell peppers. It's tossed in a zesty lemon and fresh parsley vinaigrette, making it a perfect nutritious lunch or light dinner.
Ingredients
- 200g green or brown lentils, rinsed
- 1 large fennel bulb, trimmed and thinly sliced
- 1 red bell pepper, deseeded and sliced
- 200g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 60ml extra virgin olive oil
- 1 lemon, juiced
- 1 small bunch fresh parsley, chopped
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the sliced fennel and red bell pepper with 30ml (2 tablespoons) of olive oil, salt, and pepper.
- 2.Roast the vegetables for 20-25 minutes, or until tender and lightly caramelized at the edges. Set aside to cool slightly.
- 3.While the vegetables are roasting, place the rinsed lentils in a saucepan with 750ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain well.
- 4.In a small bowl, prepare the vinaigrette by whisking together the remaining 30ml of olive oil, lemon juice, minced garlic, chopped parsley, and a pinch of salt and pepper.
- 5.In a large serving bowl, combine the cooked lentils, roasted fennel and bell pepper, halved cherry tomatoes, and sliced red onion.
- 6.Pour the lemon-herb vinaigrette over the salad and toss gently to combine all ingredients. Let it sit for a few minutes for the flavors to meld. Serve warm or at room temperature.
Nutrition Information
Why this recipe
This recipe is a powerhouse of plant-based nutrition, rich in protein and fiber from lentils for sustained energy and digestive health. Roasted vegetables provide essential vitamins and antioxidants, while olive oil offers heart-healthy monounsaturated fats.
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