Warm Lentil & Roasted Root Vegetable Salad
A hearty and nutritious flexitarian salad featuring earthy Puy lentils and sweet roasted root vegetables, all tossed in a creamy lemon-tahini dressing. Perfect for a satisfying lunch or light dinner.
1395 calories
$5 per serving
$35 min
2 servings
flexitarian, any cuisine
Ingredients
- 150g Puy lentils
- 1 large carrot
- 1 large parsnip
- 1 medium sweet potato
- 1 red onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 50ml lemon juice
- 3 tablespoons tahini
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Handful of fresh parsley
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Chop the carrot, parsnip, and sweet potato into 2cm cubes. Thinly slice the red onion.
- 2.On a baking tray, toss the chopped vegetables and onion with olive oil, cumin, coriander, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- 3.While the vegetables roast, rinse the lentils. Place them in a saucepan with 500ml of water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain well.
- 4.To make the dressing, whisk together the tahini, lemon juice, and one minced garlic clove in a small bowl. Gradually add 4-5 tablespoons of water while whisking until you reach a smooth, pourable consistency. Season with salt.
- 5.In a large serving bowl, combine the warm cooked lentils and the roasted vegetables.
- 6.Pour the lemon-tahini dressing over the mixture and toss gently. Garnish with fresh chopped parsley and serve immediately.
Nutrition Information
54g
fat
180g
carbs
48g
fiber
51g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition, rich in fiber and protein from lentils to support digestion and muscle health. The root vegetables provide complex carbs for sustained energy and are packed with vitamins A and C.
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