Looking for a vibrant and nutritious dish that will tantalize your taste buds? Look no further! Our Vegan Lentil Salad with Roasted Brussels Sprouts is not only a feast for the eyes but also a powerhouse of flavors and textures. With perfectly roasted Brussels sprouts that bring out their natural sweetness and protein-packed lentils, this salad is a delightful way to elevate your meals. Whether you’re a seasoned vegan or just curious to explore plant-based options, this recipe promises to be a crowd-pleaser. Get ready to impress your family and friends with a dish that’s as wholesome as it is delicious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup green lentils
- 2 cups vegetable broth
- 2 cups Brussels sprouts, halved
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). This will prepare the oven for roasting the Brussels sprouts.
- Rinse the green lentils under cold water in a fine mesh strainer to remove any debris. In a medium saucepan, combine the rinsed lentils and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
- Once the broth is boiling, reduce the heat to low, cover the saucepan, and let the lentils simmer for about 20 minutes, or until they are tender but still hold their shape. After cooking, drain any excess liquid and set the lentils aside.
- While the lentils are cooking, prepare the Brussels sprouts. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through to ensure even cooking.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, garlic powder, and a pinch of salt and pepper to create the dressing.
- Once the lentils are cooked and the Brussels sprouts are roasted, combine them in a large mixing bowl. Drizzle the dressing over the lentils and Brussels sprouts, and toss gently to combine.
- Let the salad sit for about 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
- Before serving, chop fresh parsley and sprinkle it over the salad for garnish. Serve the Vegan Lentil Salad with Roasted Brussels Sprouts warm or at room temperature.
Tips
- Prep Ahead: To save time, you can cook the lentils a day in advance and store them in the refrigerator. Just reheat them before mixing with the roasted Brussels sprouts.
- Customize Your Veggies: Feel free to add other seasonal vegetables like sweet potatoes or carrots to the roasting pan for added flavor and nutrition.
- Adjust the Dressing: If you prefer a tangier salad, increase the amount of apple cider vinegar in the dressing. For a creamier texture, consider adding a dollop of vegan yogurt.
- Perfect Roasting: Ensure the Brussels sprouts are spread out in a single layer on the baking sheet to achieve that crispy texture. Avoid overcrowding them, as this can lead to steaming instead of roasting.
- Garnish for Flavor: Fresh herbs can elevate the dish! Consider adding chopped chives or dill along with parsley for a fresh burst of flavor.
- Serving Suggestions: This salad can be served warm, but it’s also delicious chilled. Pair it with crusty bread or as a side to your favorite vegan protein for a complete meal.
Nutrition Facts
Calories: 201kcal
Carbohydrates: 14g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
