Hands down my new favorite! This salad is super versatile too…if you don’t like asparagus you can use haricot verts (the super skinny green beans) or try carrots sliced in skinny strips. The asparagus is best when you can find the very narrow spears.
This takes a few steps but it gets better as it sits in the fridge so it’s perfect to make on a Sunday and bring to lunch the following week. I used Trader Joes steamed lentils that they sell in the produce section. Of course, you can easily start from scratch with a bag of uncooked lentils. Lentils are a great source of protein and the veggies are loaded with an array of vitamins and antioxidants so this is perfect for a one bowl lunch or dinner. You will definitely want to consider doubling this recipe!
Roasted Veggie and Lentil Salad
1 c lentils
2 large garlic cloves, crushed
2 ears sweet corn
9 oz cherry or grape tomatoes, halved
4 scallions, thinly sliced
1/4 c chopped dill
1/4 c chopped basil leaves
3 T red wine vinegar
1/4 c extra virgin olive oil, plus extra for drizzling on veggies prior to roasting
If cooking your own lentils:
Combine lentils, garlic, and 1/2 t salt in a saucepan. Add enough water to cover lentils. Cover and bring to a boil. Reduce heat and simmer for 20 minutes, until lentils are tender. Drain and transfer to large bowl.
While cooking lentils, bring pot of salted water to a boil and cook corn for 4 minutes. Drain and cool slightly. Using a sharp knife, cut kernels from cob. Combine corn with cooked lentils.
Preheat oven to 425. On large foil-lined cookie sheet place halved cherry tomatoes and asparagus (and/or any other veggie that suits your fancy). Drizzle with olive oil and toss to coat. Season with sea salt. Bake for about 20 minutes. Some of the veggies should be starting to brown on top. I like them a little crunchy!
Add remaining ingredients to lentils, corn, and veggies and toss well. Season with salt and pepper. Serve warm or cold. YUM!
Eat your veggies:)