Warm Beluga Lentil Salad with Roasted Root Vegetables
An elegant and satisfying vegan dish featuring earthy beluga lentils, sweet roasted parsnips and carrots, all tossed in a zesty lemon-dill vinaigrette. A perfect, nutrient-dense meal.
1415 calories
$5 par portion
$35 min
2 portions
vegan, any cuisine
Ingrédients
- 150g beluga lentils, dry
- 2 large carrots (approx. 250g), peeled and chopped
- 2 medium parsnips (approx. 250g), peeled and chopped
- 3 tablespoons (45ml) extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, juiced (approx. 40ml)
- 15g fresh dill, finely chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 30g walnuts, toasted (optional for garnish)
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped carrots and parsnips with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 2.While the vegetables roast, rinse the beluga lentils. Place them in a pot with 450ml of water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess water.
- 3.To make the vinaigrette, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, chopped dill, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
- 4.In a large serving bowl, combine the warm roasted vegetables and the cooked lentils.
- 5.Pour the lemon-dill vinaigrette over the lentil and vegetable mixture and toss gently to coat everything evenly.
- 6.Serve the salad warm, garnished with toasted walnuts if desired, for added texture and healthy fats.
Informations nutritionnelles
68g
fat
163g
carbs
47g
fiber
48g
protein
Pourquoi cette recette
This recipe is rich in plant-based protein and fiber from beluga lentils, supporting muscle health and digestion. Root vegetables offer a wealth of vitamins and antioxidants, while olive oil provides heart-healthy fats for a balanced meal.
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