Lentils And Roasted Vegetables

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:

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and spread evenly with the diced zucchini, peppers, and onion.
3. Sprinkle with the thyme, salt, and pepper.
4. Roast seasoned vegetables in the oven for about 20-30 minutes, until they are tender and starting to caramelize, stirring halfway through.
5. Meanwhile, cook lentils in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside.
6. In a small bowl mix apple cider vinegar and Saba for dressing.
7. Remove vegetables from oven, and combine in a large bowl with cooked lentils and dressing. Adjust seasoning as needed.
8. Garnish with fresh parsley before serving.
9. Enjoy!