recipe | spinach w/ lentils + herb-roasted veggies

After an overwhelming response from friends asking about the recipe I made for our lunch last week, I thought I would photograph and share with all of you too! The herb-roasted vegetables are, no doubt the star of this simple salad. I don’t know about y’all, but I have yet to come across a vegetable that doesn’t taste delicious roasted to golden brown perfection with a bit of charring on the edges! I roast a huge pan of veggies no less than three times a week, using whatever I have picked up from the farmer’s market.  I simply chop, sprinkle with herbs, drizzle with bit of olive oil, dash of fresh pepper and into the oven they go. Roasting slowly enhances and intensifies the natural flavors of the vegetables, making them even more delectable. I toss them into a salad for a light lunch, mix with kale and quinoa for dinner, or simply eat them alone as a quick snack.

This particular dish is wonderful because it is light and fresh, but satisfying.  You get fiber and protein from the lentils, tons of phytonutrients from the vibrant green spinach, and loads of other vitamins depending on what vegetables you decide to use.  Not to mention, you end up with a beautiful looking plate with a stunning array of colors.

SPINACH SALAD with LENTILS + HERB-ROASTED VEGGIES

INGREDIENTS:

  • 2 cups steamed lentils, should be warm when meal is ready to serve
  • 5 carrots, washed, peeled, and quartered lengthwise
  • 2 medium yellow squash, washed and cut into thick slices
  • 2 medium shallots, peeled and sliced thin
  • 1-2 tbsp fresh thyme, chopped
  • 1-2 tbsp fresh dill, chopped
  • 1 tbsp extra virgin olive oil
  • sea salt and fresh cracked black pepper to taste
  • 8-10 cups of baby spinach
  • NOTE: feel free to substitute your favorite vegetable for the carrots/squash

DRESSING:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • zest of  1 lemon
  • juice of 1/2 lemon
  • sea salt and fresh cracked black pepper to taste
  • OPTIONAL – drop or two of liquid stevia

DIRECTIONS:

Pre-heat oven to 400.  Place carrots, squash, shallot and herbs on baking sheet lined with parchment paper.  Toss with olive oil, salt and pepper.  Before placing in oven try to evenly distribute vegetables on baking sheet for more consistent roasting. Roast for 25-30 minutes until veggies are tender and start to get a little brown (You can always cook a little longer if you like them with a little char on the edges, like I do). While the veggies are roasting, prepare the dressing. Simply combine vinegar, lemon juice, 3/4 of the lemon zest, salt and pepper (and stevia if using) in a small mason jar or use a measuring cup. Slowly stir in olive oil and mix well.  To serve, place a heaping handful of spinach on each plate, toss with lentils and 1 tsp of dressing. Arrange roasted vegetables atop plated spinach/lentils.  Drizzle with a bit more dressing and a pinch of lemon zest. This dish is just as delicious warm as it is cold or even room temperature the next day. I will often pack the leftovers for a light + healthy lunch.

images in this post are personal photographs | kindly credit this site if used

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