Grilled Vegetable and Lentil Salad
Dairy free
Gluten free
Lunch
No nuts
Plant based
Soy-free
Grilled Vegetable and Lentil Salad
Dairy free
Gluten free
Lunch
No nuts
Plant based
Soy-free
30
min
1
portions
Preparation
1. Slice zucchini, eggplant, and bell pepper into even-sized pieces. Toss them with 5g (1 teaspoon) olive oil, garlic powder, salt, and pepper.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill the vegetables for 4–5 minutes per side until tender and slightly charred.
3. Place the cooked lentils in a large bowl.
4. In a small bowl, whisk together the remaining olive oil (5g), lemon juice, dried oregano, and a pinch of salt and pepper.
5. Add the grilled vegetables to the lentils, drizzle with the dressing, and toss gently to combine.
6. Sprinkle with fresh parsley and serve warm or at room temperature.
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