“Gourmet Vegan French Lentil Salad with Roasted Vegetables and Herb Dressing”

Allergens

N/A (vegan and gluten-free)

Ingredients

• 1 cup green lentils
• 2 cups water
• 4 cups mixed seasonal vegetables (e.g., zucchini, bell peppers, red onion)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs: parsley, basil, thyme, chives
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup extra
• virgin olive oil
• Crushed black pepper, to taste

Instructions

1. a. Rinse and drain the lentils. Combine lentils with water in a saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 30 minutes. Drain and set aside to cool. b. Preheat oven to 400°F (200°C). Toss the vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast until tender and slightly charred, about 25 30 minutes. c. In a blender or food processor, combine fresh herbs, lemon juice, Dijon mustard, extra virgin olive oil, and crushed black pepper to create the dressing. Blend until smooth. d. Combine the cooled lentils with the roasted vegetables and toss with the herb dressing. Season with additional salt and pepper if needed.

Chef’s Insight

To enhance the aroma, add a pinch of garlic powder to the roasted vegetables or use garlic-infused olive oil.

Notes

Feel free to add more vegetables or use different herbs to suit your taste preferences.