Honey Balsamic Roasted Vegetable Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil salad with roasted vegetables, walnuts, and feta cheese dressed in honey balsamic vinaigrette. Can be made ahead and is filling enough to serve as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small onion (sliced)
- 1 medium red bell pepper (sliced)
- 1 medium green bell pepper (sliced)
- 1 8 ounce package baby bella mushrooms, quartered
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1 cup dried green lentils (picked through and rinsed)
- 4 cups water
- 1/4 cup olive oil
- 1 clove garlic (minced)
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- Salt and pepper (to taste)
- Chopped parsley
- Crumbled feta
- Chopped walnuts or pinenuts
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 530mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.