Warm Beluga Lentil & Roasted Root Vegetable Salad
An elegant and hearty vegetarian salad featuring earthy Beluga lentils, sweet roasted carrots and parsnips, all brought together with a creamy lemon-tahini dressing and a crunchy walnut topping. A perfect, balanced meal for any season.
1150 calories
$3 per serving
$35 min
2 servings
vegetarian, any cuisine
Ingredients
- 150g Beluga lentils
- 200g carrots, chopped
- 150g parsnips, chopped
- 1 tablespoon (15ml) olive oil
- 30g walnuts, toasted
- 1 small bunch fresh parsley, chopped
- 1 clove garlic, minced
- 1 lemon, for juice
- 2 tablespoons (30g) tahini
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots and parsnips with olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until tender and 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 the heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess water.
- 3.To make the dressing, whisk together the tahini, minced garlic, and the juice of one lemon in a small bowl. Gradually whisk in 3-4 tablespoons of water until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 4.In a large serving bowl, combine the warm cooked lentils, the roasted root vegetables, and the chopped fresh parsley.
- 5.Pour the lemon-tahini dressing over the salad and toss gently to combine everything.
- 6.Serve immediately, garnished with toasted walnuts for a delightful crunch.
Nutrition Information
45g
fat
146g
carbs
33g
fiber
49g
protein
Why this recipe
This recipe is packed with plant-based protein and high in dietary fiber from lentils and root vegetables, promoting digestive health and sustained energy. It's a nutritious, balanced meal rich in essential vitamins, minerals, and healthy fats.