Warm Lentil Salad with Roasted Vegetables and Lemon-Yogurt Dressing

A warm lentil salad with roasted summer vegetables, a fresh lemon-mustard-yogurt sauce and a little feta. It is filling, high in protein and low in fat, yet still full of flavor.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 120 g Puy lentils (dried)
• 1 pc zucchini
• 1 pc red bell pepper
• 150 g cherry tomatoes
• 1 pc small red onion
• 1 pc garlic clove
• 1 tbsp olive oil
• 60 g light feta
• 150 g yogurt (0.3% fat)
• 1 pc lemon (juice and zest)
• 1 tsp medium-hot mustard
• 60 g arugula
• salt
• pepper
• bunch fresh parsley

Method

1. Cook the lentils in plenty of unsalted water for about 25 minutes until al dente, then drain and let them dry.
2. Preheat the oven to 220 °C conventional heat. Cut the zucchini and bell pepper into cubes, cut the onion into wedges, halve the tomatoes and spread everything on a baking sheet with half a tablespoon of olive oil, season with salt and roast for 20 minutes.
3. For the dressing, stir together the yogurt, lemon juice, some lemon zest, mustard, the finely chopped garlic clove, salt and pepper.
4. Toss the warm lentils with the remaining olive oil, mix in the roasted vegetables and arugula, and season with salt and pepper.
5. Divide the salad between two plates, sprinkle with crumbled feta and chopped parsley, and serve with the yogurt dressing.