A hearty, budget-friendly, and nourishing salad featuring earthy lentils and sweet, caramelized root vegetables, all tossed in a zesty lemon-garlic dressing. Perfect for a satisfying lunch or light dinner.
Ingredients
- 250g brown or green lentils, rinsed
- 1 large sweet potato (approx. 400g), peeled and cubed
- 2 large carrots (approx. 300g), peeled and sliced
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 50ml extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the cubed sweet potato and carrots with 25ml of olive oil, ground cumin, ground coriander, salt, and pepper.
- 2.Roast the vegetables for 25-30 minutes, or until they are tender and lightly caramelized at the edges.
- 3.While the vegetables roast, place the rinsed lentils in a medium saucepan with 750ml of water. Bring to a boil, then lower the heat and simmer for 20-25 minutes until tender. Drain well.
- 4.In a large serving bowl, prepare the dressing by whisking together the remaining 25ml of olive oil, lemon juice, minced garlic, and a pinch of salt and pepper.
- 5.Add the warm, drained lentils, the roasted vegetables, thinly sliced red onion, and chopped fresh parsley to the bowl with the dressing.
- 6.Gently toss everything to combine thoroughly. Taste and adjust seasoning if needed. Serve immediately while warm.
Nutrition Information
Why this recipe
This recipe is packed with plant-based protein and high in fiber from lentils and vegetables, promoting digestive health and sustained energy. It's a nutrient-dense, balanced meal rich in vitamins A and C, iron, and essential minerals, all on a minimal budget.
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