Roasted Root Vegetable & Beluga Lentil Salad
A sophisticated and hearty vegan salad featuring earthy beluga lentils, sweet roasted carrots and parsnips, and a vibrant mint-parsley vinaigrette. Toasted walnuts add a satisfying crunch and healthy fats.
1350 calories
$4 per serving
$35 min
2 servings
vegan, any cuisine
Ingredients
- 150g beluga lentils, dry
- 200g carrots
- 200g parsnips
- 1 red onion
- 30g walnuts
- 20g fresh parsley
- 10g fresh mint
- 1 clove garlic
- 1 lemon
- 45ml olive oil
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the carrots, parsnips, and red onion into bite-sized chunks. Toss them with 15ml of olive oil, salt, and pepper on a baking sheet.
- 2.Roast the vegetables for 25-30 minutes, or until they are tender and caramelized at the edges, tossing them halfway through cooking.
- 3.While the vegetables are roasting, rinse the beluga lentils. Add them to a small pot with 450ml of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but still holding their shape. Drain any excess water.
- 4.To make the vinaigrette, finely chop the parsley, mint, and garlic. In a small bowl, whisk them together with the remaining 30ml of olive oil and the juice from the lemon. Season with salt and pepper.
- 5.In a large serving bowl, combine the warm roasted vegetables and the cooked lentils. Pour the mint-parsley vinaigrette over the top and toss gently to coat everything evenly.
- 6.Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Roughly chop them and sprinkle over the salad just before serving.
Nutrition Information
68g
fat
158g
carbs
44g
fiber
45g
protein
Why this recipe
This nutritious recipe is rich in plant-based protein and fiber from beluga lentils for sustained energy. Root vegetables provide essential vitamins and antioxidants, while walnuts add heart-healthy omega-3 fatty acids for a perfectly balanced meal.
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