Grilled-Vegetable Salad with Lentils

By jtoro_318

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

Details

Adapted from news.health.com

Preparation

Step 1

Prepare grill.

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.

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.