Grilled-Vegetable Salad With Lentils Recipe

Name: Grilled-Vegetable Salad With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentils:; 1 1/3 cups dried lentils; 4 cups water; 1 bay leaf; 1/2 cup finely chopped red onion; 2 tablespoons coarsely chopped walnuts; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red wine vinegar; 1 teaspoon dried herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 small garlic clove, minced; Vegetables:; 24 asparagus spears, trimmed (about 12 ounces); 2 zucchini, cut diagonally into 1-inch-thick slices; 1 small yellow bell pepper, quartered; 1 small orange bell pepper, quartered; 1 small red bell pepper, quartered; 1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices; 1 1/2 tablespoons olive oil; 2 teaspoons red wine vinegar; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme; 1 teaspoon dried herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

Lentils:
1 1/3 cups dried lentils
4 cups water
1 bay leaf
1/2 cup finely chopped red onion
2 tablespoons coarsely chopped walnuts
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small garlic clove, minced
Vegetables:
24 asparagus spears, trimmed (about 12 ounces)
2 zucchini, cut diagonally into 1-inch-thick slices
1 small yellow bell pepper, quartered
1 small orange bell pepper, quartered
1 small red bell pepper, quartered
1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper

1
Prepare grill.
2
To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.
3
To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Lentils:, 1 1/3 cups dried lentils, 4 cups water, 1 bay leaf, and more.

Yes, Grilled-Vegetable Salad With Lentils falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled-Vegetable Salad With Lentils

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