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Hearty Roasted Veggie and Lentil Salad for Meal Prep

Close-up of a hearty veggie lentil salad featuring roasted sweet potatoes and charred broccoli florets mixed with brown lentils.
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Make this satisfying roasted vegetable and lentil salad for easy, high-protein, fiber-packed vegetarian lunches or dinners.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 head broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the chopped root vegetables and red onion on a large baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with half the thyme, salt, and pepper. Toss to coat.
  3. Roast for 15 minutes. Add the broccoli florets to the pan, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with remaining thyme, salt, and pepper. Toss gently.
  4. Return the pan to the oven and roast for another 15-20 minutes, or until all vegetables are tender and lightly browned.
  5. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
  6. While the lentils cook, prepare the dressing. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and maple syrup until smooth.
  7. In a large bowl, combine the warm cooked lentils and the roasted vegetables.
  8. Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  9. Stir in the fresh parsley. Serve warm or chill for later use as a healthy make ahead meal prep option.

Notes

  • This plant-based protein salad keeps well in the refrigerator for up to four days, making it perfect for your weekly lunch rotation.
  • For a heartier grain bowl, serve this salad over a base of cooked quinoa or farro.
  • If you prefer a tangier dressing, increase the red wine vinegar by one teaspoon.

Nutrition

Find it online: https://whiskdaily.com/veggie-lentil-salad-recipe/