Grilled-Vegetable Salad with Lentils

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 1/3 cups dried lentils

4 cups water

1 bay leaf

1/2 cup finely chopped red onion

2 tablespoons coarsely chopped walnuts

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon dried herbes de provence

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small garlic clove, minced

24 asparagus spears, trimmed (about 12 ounces)

2 zucchini, cut diagonally into 1-inch-thick slices

1 small yellow bell pepper, quartered

1 small orange bell pepper, quartered

1 small red bell pepper, quartered

1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices

1 1/2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1 teaspoon dried herbes de provence

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

1. Prepare grill.
2. To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.
3. To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.

By RecipeOfHealth.com