Can I use canned lentils for this veggie lentil salad?

Absolutely! Drain and rinse them thoroughly first. While canned lentils save time for meal prep, I find they're softer than cooked-from-dry - so gently fold them into your roasted veggies at the end. One 15-oz can equals about 1½ cups cooked lentils, perfect for those hectic weeknights!

How long will this veggie lentil salad stay fresh?

This fiber-packed veggie lentil salad keeps beautifully for 4 days in airtight glass containers - plastic can sometimes transfer tastes. The smoky roasted veggies and tender lentils actually get more flavorful by day 2! For best texture, store the lemon juice and parsley separately if meal prepping far ahead.

Can I freeze portions of this roasted veggie lentil salad?

You sure can! The lentils and roasted vegetables freeze well for hearty grain bowls later - just omit fresh herbs and lemon until serving. After thawing overnight in the fridge, the texture softens slightly but still makes amazing plant-based protein for soups or wraps. My freezer stash is a lifesaver!

Savory Veggie Lentil Salad with 15g Protein Per Serving

Roasted Veggie & Lentil Salad

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A high-protein, fiber-packed roasted vegetable and lentil salad perfect for meal-prep lunches, vegetarian dinners, or fall harvest bowls.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup dried green or brown lentils
2 cups mixed vegetables (such as bell peppers, zucchini, and sweet potatoes), chopped
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/4 cup fresh parsley, chopped
1/4 cup feta cheese (optional)
2 tbsp lemon juice

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Instructions

Preheat oven to 400°F (200°C).
Toss chopped vegetables with olive oil, salt, pepper, garlic powder, and smoked paprika.
Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
Rinse lentils and cook in boiling water for 20 minutes or until tender. Drain and let cool.
In a large bowl, mix roasted vegetables, lentils, parsley, and lemon juice.
Top with feta cheese if desired.
Store in an airtight container for up to 4 days.

Notes

Swap vegetables based on seasonality.
For extra crunch, add toasted nuts or seeds.
Find more meal-prep ideas on our Pinterest account.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/veggie-lentil-salad-recipe/