lunch
Warm Lentil & Roast Vegetable Salad
Puy lentils and roasted vegetables make a colorful lunch that travels well in a container — ideal for taking to work.
10 min prep · 25 min cook · 35 min in total · serves 2
What you need
- 200g canned or cooked puy lentils
- 1 zucchini, sliced
- 1 red onion, wedged
- 2 cooked beet, quartered
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Fresh parsley or arugula
- Salt, pepper
What to do
- 1Roast zucchini and red onion with oil and salt at 200°C / 400°F for 20 min.
- 2Whisk vinegar, mustard, and oil together for a dressing.
- 3Toss warm vegetables with lentils, beet, and dressing.
- 4Scatter parsley or arugula; serve warm or at room temperature.
