A simple roasted vegetable salad or side dish. Nice during the cooler months. I love this for a easy packable lunch. You can make this a day or two ahead.
Course: Lunch, Main Course, Salad
Cuisine: Gluten-free, Vegan, Vegetarian
Servings: 4-6 servings
Author: trish | The infinebalance Food blog.
2 15ozcans green lentilsrinsed and drained (about 3 cups, cooked)
2small red onionssliced
1large red peppersliced
2tablespoonsred pepper jelly
salt and pepper
bunch of thinly sliced radishes
bunch of green onionswhite and green parts thinly sliced
for he tahini dressing:
water to thinas needed
Preheat oven to 425
In a large bowl whisk together olive oil and red pepper jelly. Add red onions and red peppers into the red pepper jelly mixture and toss well so that the vegetables are evenly coated. Spread on a parchment lined baking sheet, sprinkle with salt and pepper and bake at 425 for 20-25 minutes or until lightly chared and sticky.
Meanwhile make dressing by combining dressing ingredients. Blend until smooth and creamy using a whisk or a blender. I like this dressing a bit on the thin side so I can drizzle over my salad, so I add water, a couple tablespoons at a time to get the right texture.
To assemble the salad. Toss together the roasted vegetables with the lentils and about half of the dressing. Gently toss with you hands then place on a serving dish. Sprinkle with fresh parsley, green onions and radishes, then drizzle with remaining dresssing. Serve warm or room temperature.
I like leftovers in a packed lunch served over rice.
Lentil Salad with Roasted Red Peppers https://www.infinebalance.com/lentil-salad-bowl/