Serves 4
This combination of lentils and roasted vegetables can be enjoyed warm, or refrigerated and enjoyed cold as a tangy and delicious summer side or main dish. It is a healthy, satisfying, and nutritious dish.
Ingredients (organic/biodynamic)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 tsp. dried thyme
- Pinch of Celtic Sea Salt®
- Pinch of black pepper from freshly ground peppercorns
- 1 c. dried green or brown lentils, rinsed
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Saba (grape must)
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper and spread evenly with the diced zucchini, peppers, and onion.
- Sprinkle with the thyme, salt, and pepper.
- Roast seasoned vegetables in the oven for about 20-30 minutes, until they are tender and starting to caramelize, stirring halfway through.
- Meanwhile, cook lentils in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside.
- In a small bowl mix apple cider vinegar and Saba for dressing.
- Remove vegetables from oven, and combine in a large bowl with cooked lentils and dressing. Adjust seasoning as needed.
- Garnish with fresh parsley before serving.
- Enjoy!
