Vegan Lentil Salad with Roasted Vegetables

Ingredients

• 1 cup Green lentils
• 2 cups Vegetable broth
• 1 piece Red bell pepper
• 1 piece Yellow bell pepper
• 1 piece Zucchini
• 1 piece Red onion
• 3 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 2 cloves Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 piece of red bell pepper, 1 piece of yellow bell pepper, 1 piece of zucchini, and 1 piece of red onion into 1-inch pieces. In a large bowl, toss these cut vegetables with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until they are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet.
2. 2Roast the vegetables in the preheated oven for 25-30 minutes, turning them once halfway through, until they are tender and show slight browning on the edges.
3. 3While the vegetables roast, cook the lentils. In a medium saucepan, combine the 1 cup of green lentils and the 2 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any remaining liquid from the cooked lentils and set them aside.
4. 4Mince the 2 cloves of garlic. Finely chop the 0.25 cup of fresh parsley and the 0.25 cup of fresh mint. In a separate large bowl, whisk together the 3 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, the minced 2 cloves of garlic, the chopped 0.25 cup of fresh parsley, and the chopped 0.25 cup of fresh mint until well combined.
5. 5Add the drained, cooked 1 cup of green lentils and the roasted 1 piece of red bell pepper, 1 piece of yellow bell pepper, 1 piece of zucchini, and 1 piece of red onion to the bowl with the vinaigrette. Toss gently until all ingredients are thoroughly combined and coated. Serve the salad warm or at room temperature.

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