# Warm Lentil & Roast Vegetable Salad

Puy lentils tossed with roasted courgette, red onion, beetroot, and a tangy mustard dressing.

- URL: https://narrated.health/food/warm-lentil-roast-veg-salad
- Meal: Lunch
- Time: Under 30
- Prep: 10 minutes
- Cook: 25 minutes
- Servings: 2
- Goals: Protein, Gut comfort, Steady energy, Heart health
- Eating styles: Vegan, Vegetarian, Gluten-free, Dairy-free, High-protein

## Why It Fits

Puy lentils and roasted vegetables make a colourful lunch that travels well in a container — ideal for taking to work.

## Ingredients

- 200g tinned or cooked puy lentils
- 1 courgette/zucchini, sliced
- 1 red onion, wedged
- 2 cooked beetroot, quartered
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Fresh parsley or rocket
- Salt, pepper

## Steps

1. Roast courgette and red onion with oil and salt at 200°C / 400°F for 20 min.
2. Whisk vinegar, mustard, and oil together for a dressing.
3. Toss warm vegetables with lentils, beetroot, and dressing.
4. Scatter parsley or rocket; serve warm or at room temperature.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.