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Roasted Vegetable and Lentil Salad for Meal Prep

A serving of veggie lentil salad featuring brown lentils, roasted orange squash, and caramelized red onion, topped with parsley.
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Prepare this hearty, high-protein lentil salad featuring roasted vegetables for easy vegetarian lunches or dinners.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa or farro (optional, for a heartier grain bowl)
  • 1/2 cup chopped fresh parsley
  • For the Dressing: 1/4 cup olive oil
  • For the Dressing: 3 tablespoons apple cider vinegar
  • For the Dressing: 1 tablespoon Dijon mustard
  • For the Dressing: 1 teaspoon maple syrup
  • For the Dressing: Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the chopped root vegetables and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil, thyme, salt, and pepper. Toss to coat evenly.
  3. Roast the vegetables for 25 to 35 minutes, turning halfway through, until tender and slightly caramelized.
  4. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
  5. Prepare the dressing. In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper.
  6. In a large bowl, combine the cooked lentils, roasted vegetables, and cooked quinoa or farro, if using.
  7. Pour the dressing over the lentil and vegetable mixture. Toss gently to combine everything.
  8. Stir in the fresh parsley.
  9. Serve warm or chill for later meal prep.

Notes

  • This salad keeps well in the refrigerator for up to four days, making it excellent for plant-based protein meal prep.
  • If you prefer a softer texture, you can soak the lentils for 30 minutes before cooking.
  • For a different flavor profile, substitute balsamic vinegar for apple cider vinegar in the dressing.

Nutrition

Find it online: https://daisyrecipe.com/veggie-lentil-salad-meal-prep/