Vegan French Lentil Salad with Roasted Vegetables in Arugula Pesto

Allergens

Nuts (walnuts)

Ingredients

• 1 cup green lentils
• 4 cups vegetable broth
• 2 cups arugula, packed
• 1/2 cup walnuts
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 3 cloves garlic
• Salt and pepper, to taste
• 4 medium carrots, peeled and chopped
• 2 zucchinis, sliced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a medium saucepan, combine green lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy, about 20 30 minutes. Drain and let cool.
2. Preheat oven to 425°F (220°C). Toss carrots, zucchinis, red bell pepper, yellow bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread vegetables evenly on a large baking sheet and roast for 20 25 minutes or until tender and slightly caramelized.
3. In a food processor, combine arugula, walnuts, lemon juice, garlic, olive oil, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.
4. Gently fold the roasted vegetables into the arugula pesto to create a salad. Add cooled lentils and mix well. Taste and adjust seasoning as necessary. Sprinkle with fresh parsley before serving.

Chef’s Insight

To enhance the aroma and flavor, consider using garlic-infused olive oil in the pesto.

Notes

Feel free to adjust the seasoning to your taste preferences.