Fiber-Packed Lentil and Roasted Vegetable Salad
Lentils are rich in prebiotic fiber, which helps feed good gut bacteria. Roasted vegetables enhance digestion and offer powerful antioxidants that reduce gut inflammation.
Ingredients
- 1 cup green or brown lentils rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1 red onion diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups mixed greens arugula, spinach, etc.
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium pot, combine lentils and broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender.
- While lentils are cooking, spread diced vegetables (bell pepper, zucchini, cherry tomatoes, and red onion) on a baking sheet.
- Drizzle with olive oil, and sprinkle oregano, garlic powder, salt, and pepper over the veggies. Toss to coat evenly.
- Roast in the oven for 20-25 minutes or until veggies are tender and slightly caramelized.
- In a large bowl, combine cooked lentils, roasted vegetables, mixed greens, balsamic vinegar, and lemon juice. Toss gently to mix all ingredients.
- Serve warm or at room temperature. Enjoy!