Roasted Vegetable & Lentil Salad

I made this on Sunday and it’s been great having leftovers to add to my salads this week. You don’t need to soak this type of lentil but soaking does make them easier to digest (think no wind😀), destroys some of the lectins (anti-nutrients) and reduces cooking time. ⠀

You can enjoy this salad on Stage 2 of 21 Day Plan with Kate @21daykate
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Serves 4 ⠀

INGREDIENTS⠀

• 4 small carrots, finely diced⠀

• 2 medium courgettes, diced⠀

• 5 tablespoon olive oil⠀

• 1 onion, finely chopped⠀

• 3 cloves garlic, crushed⠀

• 1 tsp dried thyme⠀

• 2 bay leaves⠀

• 500ml vegetable stock or light chicken stock⠀

• 1 small jar roasted red peppers, drained⠀

• Puy lentils or other French-style lentils, soaked overnight then drained⠀

For the Dressing⠀

• 1 tablespoon balsamic vinegar 4 tablespoons olive oil Squeeze of lemon⠀

METHOD⠀

1. Put the carrots and courgettes in a roasting tin and drizzle over 2 tablespoons olive oil. Roast⠀
at 200C for 15 minutes.⠀
2. Heat the remaining oil in a saucepan and gently sauté the onion for 10 minutes then add the⠀
garlic for a few minutes. Add the lentils and stir in the oil and onion mix. Put in the thyme and bay leaves and the stock and bring to the boil. Simmer for 15-20 minutes uncovered until the lentils are just tender.⠀
3. Place lentils in a large bowl and add the dressing, salt and pepper then add the roasted vegetables and red peppers.⠀
4. Serve warm or at room temperature. ⠀