Gluten Free Roasted Veggies Over Lentils Salad

Happy New Year!

An old Italian tradition is to eat Lentils on New Year's Day. They are eaten for wealth and prosperity because the flat legumes were once believed to resemble Roman coins.

Many have asked why I say gluten fee being these things are naturally gluten free. The reason is, other ingredients I'm using is not always necessarily gluten free. McCormick products are generally gluten free. If they have gluten in them, which a few may, it will be clearly marked. The dressing I used was also gluten free.

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This is an absolutely delicious dish I think everyone will enjoy and make over and over again.

Rinse your lentils in a strainer and pick through them looking for any little rocks or dirt. Add to a pot. Pour in vegetable broth and water. Add in lemon peel and garlic cloves. (see video)

Peel carrots and cut into small pieces. Wash celery and cut into small pieces. Add to the pot. (see video)

Bring to a boil then simmer for approximately 25 minutes, stirring often. Check to be sure your carrots, celery and lentils are soft. You also want liquid to be soaked up into the lentils. (see video)

Wash your eggplant and zucchini. Cut into cubes. Scrub potatoes and cut into cubes. Place all vegetables into a large bowl. Salt to taste. Coat well with olive oil and toss vegetables to be sure all are coated. (see video)

Place parchment paper on a cookie sheet and spray with olive oil. Place vegetables on parchment paper and spread out evenly. (see video)

Check out my category Gluten Free Baked Goods.

Roast vegetables in a preheated 450 degree oven for approximately 20 minutes. Stir them up halfway through cooking. You want the edges of the vegetables to be caramelized and the inside of the vegetables to be soft. (see video)

While the lentils and vegetables are cooking, prepare your dressing. Squeeze a lemon through a strainer into a bowl. Measure out 2 tablespoons into a separate bowl. Add olive oil, honey mustard, garlic powder, sugar, salt and oregano. Stir well. Pour into a covered jar or container and shake well to blend. (see video)

Once the lentils and vegetables are done, spoon lentils onto a plate, cover with vegetables. Drizzle dressing over the dish. Enjoy.

Ingredients:

For the Lentils -

1 cup lentils

1 cup Gluten Free vegetable broth

1 1/2 cups water

Lemon peel

2 large garlic cloves

2 celery stalks chopped small

2 carrots peeled and chopped small

For the Veggies -

1 small or half a large eggplant

1 medium zucchini

2 medium potatoes

Olive oil - to coat vegetables

Salt to taste

For The Dressing -

2 tablespoons lemon

4 tablespoons olive oil

1 teaspoon Honey mustard

1 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon oregano