Roasted Vegetable Lentil Salad With Feta and Arugula
In this Mediterranean-inspired roasted vegetable lentil salad, fresh arugula and lentils are paired with savory roasted eggplant red bell peppers and onions, then tossed with creamy feta for a beautiful side dish worthy of entertaining or any meatless Monday.
It's fresh, full of flavor, healthy, and easy on a budget. It's a perfect meatless Monday meal, as well as a gorgeous side dish for summer entertaining.
Also perfect for meal prepping, the salad will last about 3-4 days in the refrigerator in an air-tight container.
It's super easy to make and because we are using canned lentils, you only use a sheet pan and a bowl or platter for the salad - so clean-up is a cinch.
This lentil salad is a fresh take on using lentils with roasted veggies and fresh arugula and totally takes the cake as far as meatless or lenten meals go.
Ingredients in Lentil Salad
- 1 red bell pepper, sliced or cut into ½ inch squares
- 1 onion, cut into ½ inch pieces
- 1 eggplant, sliced into ½ inch pieces
- 2 tablespoons olive oil, divided
- salt and pepper
- 1 15 oz can of organic lentils
- 2 oz feta cheese, crumbled
- 2 cups arugula
Optional - you could also add some roasted sliced zucchini to the salad and it would be incredible!
How to Make Lentil Salad
Preheat the oven to 400° F.
Slice the vegetables into even ½-inch pieces so that they roast evenly.
Spread the vegetables onto a sheet pan. Drizzle with 1 tablespoon olive oil, salt, and pepper and toss to coat. Be sure the pan is not overcrowded, otherwise, the vegetables will steam, rather than roast and get caramelized.
Roast for 20 - 25 minutes, flipping the vegetables once during roasting at the 12-minute mark.
Meanwhile, rinse and drain the lentils and place them into a large bowl. Add arugula and feta cheese to the bowl.
Once the veggies are roasted, add to the lentil salad, toss to combine, and drizzle with the remaining 1 tablespoon of olive oil. Add extra salt and pepper to taste.
Ingredients
- 1 red bell pepper sliced or cut into ½ inch squares
- 1 onion cut into ½ inch pieces
- 1 eggplant sliced into ½ inch pieces
- 2 tablespoons olive oil divided
- salt and pepper
- 1 15 oz can of organic lentils
- 2 oz feta cheese crumbled
- 2 cups arugula
Instructions
- Preheat the oven to 400° F.
- Slice the vegetables into even ½-inch pieces so that they roast evenly.
- Spread the vegetables onto a sheet pan. Drizzle with 1 tablespoon olive oil, salt, and pepper and toss to coat. Be sure the pan is not overcrowded, otherwise, the vegetables will steam, rather than roast and get caramelized.
- Roast for 20 - 25 minutes, flipping the vegetables once during roasting at the 12-minute mark.
- Meanwhile, rinse and drain the lentils and place them into a large bowl. Add arugula and feta cheese to the bowl.
- Once the veggies are roasted, add to the lentil salad, toss to combine, and drizzle with the remaining 1 tablespoon of olive oil. Add extra salt and pepper to taste.
maria says
so full of flavor! Loved the addition of eggplant to this salad. Will make again on repeat.