Roasted Veggie Lentil Salad

INGREDIENTS

  • 1 onion, sliced

  • 4 carrots, chopped

  • 2-4 potatoes, peeled if necessary, cubed

  • 1 medium sweet potato, cubed

  • 1 tbsp each fresh rosemary and thyme or 1 tsp each dried rosemary and thyme

  • 1 cup uncooked green or brown lentils

  • 2 1/4 cups vegetable broth or water, for cooking lentils

  • 2 tbsp balsamic vinegar

  • 2 tbsp pure maple syrup or raw honey

  • salt and pepper

Instructions

Pre-heat oven to 425 degrees F.

  1. Chop all the veggies and spread on baking tray/s in a single layer. Drizzle them with olive oil and sprinkle over the rosemary and thyme. Add a pinch of salt and pepper as well. Use your hands to mix them all up until they’re well-coated.

  2. Roast the veggies in the oven for 35-40 minutes until tender and browned.

  3. While the veggies are roasting. Rinse the lentils. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 20-25 minutes until the lentils are tender.

  4. Once the veggies and lentils are cooked, either add everything to a large bowl and toss with the balsamic vinegar, maple syrup. Season with salt and pepper if desired and serve right away.

Recipe adapted from runningonrealfood