Red Lentil and Roasted Vegetable Salad

Red Lentil and Roasted Vegetable Salad Recipes

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Search Results : Red Lentil and Roasted Vegetable Salad | Mediterranean Recipes

Recipe Detail
Mediterranean Recipes "1 cup diced zucchini (3/4-inch pieces) 1 cup diced yellow squash (3/4-inch pieces) 1/2 cup diced sweet onion (1/2-inch pieces) 2 tablespoons olive oil 1-1/2 cups red lentils, rinsed 2 tablespoons balsamic or white balsamic vinegar 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup shredded fresh basil leaves 1/4 cup (1 ounce) herbed or plain crumbled goat cheese " "1. Combine vegetables in a shallow roasting pan or jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat lightly. Roast in a 425 degree F oven for 15 to 20 minutes or till vegetables are crisp-tender and begin to brown on edges stirring once. Meanwhile, simmer lentils, covered in 4 cups water in a medium saucepan about 10 minutes or till just tender. Drain lentils. 2. Combine lentils and roasted vegetables in a large bowl. Combine remaining 1 tablespoon oil, vinegar, garlic, salt, and pepper; add to lentil mixture with basil and toss well. Serve warm or at room temperature, sprinkled with crumbled goat cheese. Makes 6 servings. "

Recipe Detail

Mediterranean Recipes

"1 cup diced zucchini (3/4-inch pieces)
1 cup diced yellow squash (3/4-inch pieces)
1/2 cup diced sweet onion (1/2-inch pieces)
2 tablespoons olive oil
1-1/2 cups red lentils, rinsed
2 tablespoons balsamic or white balsamic vinegar
1 large clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup shredded fresh basil leaves
1/4 cup (1 ounce) herbed or plain crumbled goat cheese
"

"1. Combine vegetables in a shallow roasting pan or jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat lightly. Roast in a 425 degree F oven for 15 to 20 minutes or till vegetables are crisp-tender and begin to brown on edges stirring once. Meanwhile, simmer lentils, covered in 4 cups water in a medium saucepan about 10 minutes or till just tender. Drain lentils.

2. Combine lentils and roasted vegetables in a large bowl. Combine remaining 1 tablespoon oil, vinegar, garlic, salt, and pepper; add to lentil mixture with basil and toss well. Serve warm or at room temperature, sprinkled with crumbled goat cheese. Makes 6 servings.

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