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Puy Lentil and Mediterranean Roasted Vegetable Salad

Ingredients: 2 small red bell peppers, quartered and seeded 2 zucchini thickly sliced 2 red onions each cut into 8 wedges 4 tomatoes halved 3 baby eggplants halved lengthwise 3 stems fresh thyme leaves picked 2 cloves garlic, finely chopped 1 cup French Puy or brown lentils 1/2 cup fresh parsley, coarsely chopped

Instructions: Preheat the oven to 400 degrees. Arrange the bell peppers skin side up in a large roasting pan. Add the zucchini, red onions, tomatoes, and eggplants and arrange in a single layer. Sprinkle the thyme and garlic over the vegetables. Season with a little pepper and drizzle with the olive oil. Roast 30 minutes or until the vegetables are softened and browned around the edges. Put the lentils in a saucepan of boiling water. Bring back to a boil, then simmer for 20 minutes, or until just tender. Drain into a strainer, rinse with cold water, then drain again. Transfer to a salad bowl and let cool. Peel the skins away from the bell peppers and cut the flesh into slices then add to the salad bowl. Add the remaining roasted vegetables and any pan juices, then drizzle with dressing toss lightly. Sprinkle with parsley and serve.

Zesty Balsamic Dressing: 3 tbsps. Hemp oil 2 tbsps. Balsamic vinegar Juice of 1 lemon

To make the dressing, put the hemp oil, balsamic vinegar, and lemon juice in a screw-top jar; season with pepper. Screw on the lid and shake well. Drizzle the dressing over the lentils and toss gently.

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