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.
Nutrition
Calories: 572kcal | Carbohydrates: 81g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 176mg | Potassium: 411mg | Fiber: 40g | Sugar: 9g | Vitamin A: 1255IU | Vitamin C: 50mg | Calcium: 176mg | Iron: 9mg