Healthy & Special Diets > High-Fiber Recipes > High-Fiber Lunches > Salads with Beans, Lentils, and Vegetables

Lentil Salad with Roasted Vegetables and Lemon-Dijon Dressing

A hearty and flavorful lentil salad featuring roasted root vegetables like sweet potatoes and carrots, combined with green lentils and a tangy lemon-dijon dressing. This salad is packed with fiber, vitamins, and minerals, making it a perfect healthy lunch option.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 1 cup Green Lentils
  • 1 medium, peeled and diced Sweet Potato
  • 2 medium, peeled and diced Carrots
  • 1/2 medium, diced Red Onion
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon (optional) Honey or Maple Syrup
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, crumbled (optional) Feta Cheese

Cook the Lentils

Rinse the lentils in a fine-mesh sieve. In a medium saucepan, combine the lentils with 3 cups of water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the diced sweet potato, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.

Make the Dressing

In a small bowl, whisk together the lemon juice, dijon mustard, remaining 1 tablespoon of olive oil, honey or maple syrup (if using), salt, and pepper.

Assemble the Salad

In a large bowl, combine the cooked lentils, roasted vegetables, and chopped parsley. Pour the dressing over the salad and toss gently to combine. Sprinkle with feta cheese, if desired.

Serving

Serve warm or chilled. This salad is great on its own or as a side dish. It can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 130-160kcal
Fiber: 5-6g
Protein: 6-7g
Fat: 5-7g

Other Important Considerations for Nutrition

This salad is a great source of fiber, complex carbohydrates, and vitamins A and C. Consider using a low-sugar sweetener like stevia instead of honey or maple syrup to reduce sugar content. Adjust the amount of olive oil to manage fat content.

← Homemade High-Fiber Hummus with Whole Wheat Crackers Loaded Baked Sweet Potatoes with Black Beans and Salsa →

FAQ

  • Can I use different vegetables for roasting?

    Yes, you can use other root vegetables like parsnips, beets, or turnips. You can also add other vegetables like bell peppers or broccoli.
  • Can I use different types of lentils?

    Yes, brown or red lentils can be used, but the cooking time may vary. Green lentils hold their shape better, making them ideal for salads.
  • How do I make this salad vegan?

    Omit the honey and feta cheese to make this salad vegan. Use maple syrup or another plant-based sweetener instead of honey.