Name: Lemon-Herb Lentil Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup cooked brown lentils; 5 oz organic tempeh; 1 cup zucchini; 0.5 cup red bell pepper; 0.13 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh parsley; 1 tbsp fresh dill

Nutrition

Per serving

518 calories

Protein: 45g; 30% of calories
Carbs: 53g; 36% of calories
Fat: 22g; 34% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the organic tempeh into half-inch cubes and chop the zucchini and red bell pepper into bite-sized pieces.
Place the tempeh, zucchini, and bell pepper on the baking sheet and drizzle with extra virgin olive oil.
Sprinkle with ground turmeric, sea salt, and black pepper, then toss until everything is evenly coated.
Roast in the oven for 20 minutes, tossing halfway through, until the tempeh is golden-brown and the vegetables are tender.
While the vegetables roast, finely chop the fresh parsley and dill.
In a large mixing bowl, combine the cooked brown lentils with the roasted tempeh and vegetables.
Add the lemon juice, lemon zest, parsley, and dill to the bowl and toss thoroughly to combine before serving.

Nutrition

Ingredients

Instructions

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