Lentil Salad with Roasted Vegetables
A nutritious salad that combines expired canned lentils with roasted vegetables. Make sure to properly roast the vegetables to ensure food safety.
Ingredients
- 1 can (400g) expired canned lentils, drained and rinsed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups mixed salad greens
- 1/4 cup feta cheese, crumbled
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
In a baking dish, toss the red bell pepper, zucchini, eggplant, and red onion with olive oil, dried oregano, salt, and pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
In a large bowl, combine the expired canned lentils, roasted vegetables, and mixed salad greens.
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing.
Drizzle the dressing over the lentil and vegetable mixture and toss to coat.
Sprinkle the crumbled feta cheese over the top.
Serve the lentil salad with roasted vegetables chilled or at room temperature.