• Ciara Ungar

Easy & Vegan, Roasted Veggies & Lentil Salad

I thought my last recipe was easy, but this one takes the cake. I'm so glad I found this veggie magic - it's TO DIE FOR. I have zero time in the week to prep food, but it's hard to prep veggies over the weekend and have them keep through the week. This is a perfect meal for a Wednesday, when you're feeling the time constraint of the week and looking for something quick and healthy to make for the second half. It's also perfect for cool rainy evenings like today, when you just want to cuddle up and catch up on The Bachelorette with a warm comfort food.


  • 1 White Onion, sliced

  • 1 Long Carrot, chopped

  • 1 Medium Sweet Potato, cubed

  • 1/2 Butternut Squash, cubed

  • 1 tbsp Fresh Rosemary

  • 1 tbsp Fresh Thyme

  • 1 tsp Lawry's Seasoned Salt

  • 1 Cup Uncooked Green Lentils

  • 2 1/4 Cups Vegetable Broth (or water)

  • 2 tbsp balsamic vinegar

  • 2 tbsp Pure Raw Honey

  • Salt & Pepper


1. Pre-heat oven to 425 degrees F. Chop all the veggies and spread on baking trays in a single layer. Drizzle them with the 1 tsp of olive oil and sprinkle over Lawry's Seasoning and Pepper. Add Thyme and Rosemary on top.

2. Roast the veggies in the oven for 35-40 minutes until tender and browned. Flipping every 15 minutes.

3. While the veggies are roasting, add the dry lentils and vegetable broth to a pot. Bring to a boil on the stovetop then cover and reduce heat to a light simmer. Cook for 20-25 minutes until the lentils are tender. Check them around 15-20 minutes to see if you may need to add a little extra water.

4. Once the veggies and lentils are cooked, add lentils and veggies to a large bowl and toss with the balsamic vinegar and maple syrup. Season with salt and pepper and serve right away or store in the fridge for up to 4 days.