Delicious Roasted Vegetable and Lentil Salad

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Colorful Comfort: Whip Up This Delicious Roasted Vegetable and Lentil Salad

Embrace the vibrant flavors of fall with this delightful roasted vegetable and lentil salad. Packed with nutrients and bursting with color, it’s perfect as a side dish or a hearty main course.

Ingredients:

• • 1 cup green or brown lentils, rinsed

• • 2 cups vegetable broth

• • 1 red bell pepper, chopped

• • 1 zucchini, diced

• • 1 yellow squash, diced

• • 1 red onion, sliced

• • 2 cups Brussels sprouts, halved

• • 3 tablespoons olive oil

• • 1 teaspoon dried oregano

• • 1 teaspoon smoked paprika

• • Salt and pepper, to taste

• • 2 cups baby spinach

• • 1/4 cup feta cheese (optional)

• • Fresh parsley, for garnish

Instructions:

Preheat your oven to 400°F (200°C).

In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until tender. Drain and set aside.

On a large baking sheet, toss the bell pepper, zucchini, yellow squash, red onion, and Brussels sprouts with olive oil, oregano, smoked paprika, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

In a large bowl, combine the cooked lentils and roasted vegetables. Stir in baby spinach until just wilted.

Serve warm or at room temperature, topped with feta cheese and a sprinkle of fresh parsley.

Enjoy the comforting blend of roasted flavors and wholesome ingredients! Perfect for meal prep or a cozy family dinner.

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
Image by Pixabay