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Grilled-Vegetable Salad with Lentils

Yield serves 4 (serving size: 1 cup lentils, 3 quarters bell pepper, half a zucchini, and about 3 slices eggplant)

Ingredients

  • Lentils:
  • 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
  • Vegetables:
  • 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

Nutrition Information

  • calories 404
  • caloriesfromfat 29 %
  • fat 13.8 g
  • satfat 1.8 g
  • monofat 8 g
  • polyfat 3.2 g
  • protein 20 g
  • carbohydrate 55 g
  • fiber 21 g
  • cholesterol 0.0 mg
  • iron 8 mg
  • sodium 599 mg
  • calcium 110 mg

How to Make It

  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.