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Hearty Roasted Vegetable and Lentil Salad for Meal Prep

Close-up of a hearty veggie lentil salad featuring roasted sweet potato, broccoli, cauliflower, and red onion over brown lentils.
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Make this high-protein, fiber-packed roasted veggie salad for easy vegetarian dinners or healthy make-ahead lunches.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 head broccoli, cut into florets
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil (for dressing)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the lentils: Combine rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
  2. Prepare the vegetables: Preheat your oven to 400 degrees Fahrenheit. On a large baking sheet, toss the chopped root vegetables, red onion, and broccoli with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread them in a single layer.
  3. Roast the vegetables: Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  4. Make the dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and maple syrup. Slowly whisk in the 1/4 cup of olive oil until the dressing emulsifies.
  5. Assemble the salad: In a large bowl, combine the cooked lentils and the roasted vegetables. Pour the dressing over the mixture and toss gently to coat everything evenly.
  6. Finish and serve: Stir in the fresh parsley. Serve warm or chill for later use as a plant-based protein meal prep option.

Notes

  • For a heartier grain bowl, add 1 cup of cooked quinoa or farro to the final mixture.
  • This salad keeps well in the refrigerator for up to four days, making it excellent for weekly meal prep.
  • If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.

Nutrition

Find it online: https://kitchenican.com/veggie-lentil-salad-recipe/