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Hearty Roasted Veggie and Lentil Salad for Meal Prep

Close-up of a hearty veggie lentil salad base topped with roasted carrots and red onions, garnished with parsley.
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This recipe delivers a high-protein, fiber-packed veggie lentil salad perfect for vegetarian dinners or healthy make-ahead lunches.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa or farro (optional, for a heartier grain bowl)
  • 1/2 cup chopped fresh parsley
  • For the Dressing: 1/4 cup olive oil
  • For the Dressing: 2 tablespoons apple cider vinegar
  • For the Dressing: 1 tablespoon Dijon mustard
  • For the Dressing: 1 teaspoon maple syrup
  • For the Dressing: Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Combine the chopped root vegetables and red onion on a large baking sheet. Drizzle with 2 tablespoons of olive oil, dried thyme, salt, and pepper. Toss to coat evenly.
  3. Roast the vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
  4. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
  5. Prepare the dressing by whisking together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl. Season with salt and pepper.
  6. In a large bowl, combine the cooked lentils, roasted vegetables, cooked quinoa or farro (if using), and fresh parsley.
  7. Pour the dressing over the salad mixture. Toss gently until everything is well coated.
  8. Serve warm or chill for later. This plant-based protein salad keeps well for meal prep.

Notes

  • For a different flavor profile, substitute balsamic vinegar for apple cider vinegar in the dressing.
  • If you are making this ahead, store the dressing separately and add it just before serving to keep the vegetables from getting soggy.
  • You can easily increase the protein by adding a can of drained chickpeas along with the roasted vegetables.

Nutrition

Find it online: https://cookerycourier.com/veggie-lentil-salad-meal-prep-recipe/