Roasted Vegetable and Lentil Salad
recipe

Description: A hearty and nutritious salad featuring roasted root vegetables and green lentils, perfect for a satisfying meal.
Preparation Time: 10 minutes prep, 40 minutes cooking
Serving Size: 4 servings
Ingredients:
- 3 potatoes
- 2 beets
- 2 carrots
- 1 yellow beet
- 1 candy stripe beet
- 1 cup green lentils
- 3 tablespoons olive oil
- 1 tablespoon honey (optional)
- Salt to taste
- Black pepper to taste
- Fresh herbs (e.g., parsley or thyme) for garnish
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Peel and chop all the root vegetables into bite-sized pieces and place them on a baking sheet.
3. Drizzle olive oil, honey (if using), salt, and black pepper over the vegetables. Mix well to coat.
4. Roast the vegetables in the oven for about 30-40 minutes, or until they are tender and nicely colored.
5. While the vegetables are roasting, cook the lentils according to the package instructions. Rinse and drain.
6. In a large bowl, combine the roasted vegetables and lentils.
7. Garnish with fresh herbs before serving.
8. Serve warm or at room temperature. Enjoy!
Nutritional Information (per serving):
- Calories: 250
- Protein: 10g
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 12g
- Sugar: 4g

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