Herbed Lentil Salad Bowl with Roasted Vegetables

Ingredients

• 1 cup green lentils
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tsp dried Italian herbs
• 1/4 cup fresh basil, torn(optional)
• to taste salt and black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper on a sheet pan.

2. 2

   Roast 25 minutes, tossing halfway, until edges are caramelized.

3. 3

   Meanwhile, simmer lentils in salted water for 20-25 minutes until tender but not mushy; drain well.

4. 4

   Whisk remaining olive oil, lemon juice, garlic, and Italian herbs into a dressing.

5. 5

   Combine warm lentils, roasted vegetables, and dressing; fold in fresh basil.

6. 6

   Season with salt and pepper and serve warm or at room temperature.