Warm lentil salad with roasted root vegetables and feta
A warm salad of green lentils and oven-roasted carrots, parsnips and beetroot, tossed in a mustard vinaigrette with apple, rocket and crumbled feta. Thinly sliced halloumi, or a blue cheese cream instead of the feta, are common variations.
- 45 minTime
- 21 minHands-on
- 4Portions
- ≈ 19 krper portion
- 480kcal per portion
Ingredients for 4 portions
- 2 ½ dlGreen lentils, green or beluga lentils
- 4Carrots
- 2Parsnips
- 2Beetroots
- 1 tbspOlive oil, for the roots
- to tasteSalt
- to tasteBlack pepper
- 1Red onion
- 2 tbspOlive oil, for the vinaigrette
- 1 tbspVinegar, red wine vinegar
- 1 tbspMustard, Dijon
- 1 tspHoney
- 1Apple, ideally a tart one
- 3 ½ tbspParsley
- 70 gRocket
- 100 gFeta
Method
- Heat the oven to 225 °C. Peel the carrots, parsnips and beetroot. Cut the carrots and parsnips into 2 cm pieces and the beetroot a little smaller, so everything is done at the same time. Toss the pieces with the oil, salt and pepper on a baking tray lined with baking paper.
- Roast the roots in the middle of the oven for about 30 minutes, until tender and browned at the edges. Turn them once halfway through.
- Meanwhile, rinse the lentils and boil them in plenty of lightly salted water for 20–25 minutes, until tender but still holding their shape. Drain.
- Peel and thinly slice the red onion. Whisk the oil, vinegar, mustard and honey together in a large bowl and season with salt and pepper. Add the onion and let it soften in the vinaigrette.
- Core the apple and cut it into thin wedges. Chop the parsley.
- Toss the warm lentils with the vinaigrette, apple and parsley. Spread the rocket on a platter, top with the lentils and roasted roots and crumble the feta over. Serve warm.
The cost is estimated from Swedish grocery prices.
