Lentil salad

This lentil salad is crisp and fresh with green lentils, diced cucumber, red onion, dates, fresh herbs, and a bright lemon vinaigrette.

This warm roasted sweet potato lentil salad is a super simple quick sheet pan dinner tossed in a 2 minute roasted garlic tahini dressing, chopped almonds, and fresh parsley. A deliciously flavor-packed meal or side dish to serve all week long!

This Mediterranean lentil salad is vegan, packed with protein and perfect for meal prep. This healthy salad is filled with crisp veggies and topped with a creamy tahini dressing.

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until…

Roasted Veggie Lentil Salad - Dishing Out Health

Spiced oven-roasted carrots with a sweet and tangy lentil salad. Served over hummus for a easy and delicious lunch or dinner.

For anyone who’s a fan of lentils, this delicious Lebanese Lentil Salad has amazing flavors from garlic and fresh herbs! And this tasty salad with lentils is good any time of year. [found on KalynsKitchen.com] #LentilSalad #LebaneseLentilSalad

This lentil tabbouleh recipe is a twist on the classic Middle Eastern salad. Packed with fresh herbs, cooked lentils, and healthy veggies.

This is a wholesome, healthy, flavourful salad recipe. It's the perfect lunchtime salad, or serve it as a side at dinner. Made with lentils, carrots, herbs, nuts, olives, and raisins with a Moroccan-spiced dressing, it's so tasty!

Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions!