Warm Lentil Salad with Roasted Vegetables

Serves 4

Enjoy this vibrant and nutritious Warm Lentil Salad with Roasted Vegetables, bursting with fresh flavors and a tangy dressing. Perfect for a healthy and satisfying meal!

Ingredients (organic/biodynamic)

  • 1 c. dried green or brown lentils, rinsed
  • 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 Tbsp. Saba (grape must)
  • 1 Tbsp. apple cider vinegar
  • Fresh parsley, chopped, for garnish


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

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