Lentil Salad with Roasted Vegetable in Olive Oil

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 200 degrees Celsius.

Cut the green pepper, yellow pepper, and red peppers lengthwise, removing seeds and white bits.

Cut the red onions into quarters, optionally removing the outer skin before or after cooking.

Cut the tomatoes into quarters, ensuring they are fresh and not overripe.

Remove the roots from the green onions and cut off the top green part, saving the green tops for later.

Place the prepared vegetables on a baking tray and drizzle with plenty of olive oil and salt.

Mix the vegetables well using your hands to ensure they are coated in oil and salt.

Roast the vegetables in the oven for approximately one hour, turning them halfway at the 30-minute mark.

While the vegetables are roasting, rinse the lentils under tap water at least twice.

Cook the lentils in stock cubes for about 15 minutes, ensuring they are not overcooked.

Drain the lentils immediately to stop the cooking process and set them aside to cool.

Add the green tops of the green onion and roughly chopped coriander leaves to the cooled lentils.

After 45 minutes of roasting, remove the tray and toss the vegetables to distribute the heat.

15 minutes before the vegetables are done, crush the garlic with the skin on and add it to the oven.

Once the vegetables are cooked and cooled, cut them into desired shapes.

Remove the skin from the garlic and add it to a bowl for the dressing.

Squeeze the juice of 2 small lemons into the bowl with the garlic, or use 1 large lemon if preferred.

Add olive oil, salt, black pepper, and about a tablespoon of Tahini paste to the dressing bowl and mix well.

Pour the dressing over the salad and toss to incorporate all ingredients.

Chill the salad in the fridge for at least three hours before serving, or preferably make it the day before.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens