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    Lentil about Salad

    Cook the lentils according to the packet direction, I love using ‘lentils de puy’, they seem to hold a lot better than the normal lentils. If you are in a rush, using the tinned organic no salt option is completely fine too and tastes just as good!

    For the dressing, combine a dash of red wine vinegar, flaxseed oil and extra virgin olive oil and drizzle over the salad. Just before serving, squeeze the lemon juice over.

    Enjoy!

    Roasted Vegetables & Lentil Salad

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Ingredients


    • • 4 carrots (halved lengthways)

    • • 1 cup dried lentils de puy*

    • • 150g pumpkin (1cm cubed)

    • • 2 teaspoons ground cumin

    • • 1 red chilli (finely diced)

    • • 1 teaspoon paprika

    • • 1 cup lentils

    • • 1 lemon

    • • 1 bunch spring onion

    • • Handful spinach/rocket

    • • ¼ cup red cabbage (shredded)

    • • 1 teaspoon extra virgin olive oil

    • • 1 teaspoon flaxseed oil

    • • 2 teaspoons apple cider vinegar

    • • Salt & Pepper to taste

    Instructions


    • Heat oven to approximately 180 degrees fan forced.

    • Toss together the pumpkin, carrot, freshly grated lemon rind and spices in coconut butter. Place in the oven for 20 mins or until golden brown. Check half way through, as you may need to turn them over, so they cook evenly.

    • Drain the lentils and place in a large salad bowl. Toss in the baby spinach/rocket, cabbage, chilli and the roast vegetables. Leave to slightly cool.

    • For the dressing, combine a dash of red wine vinegar, flaxseed oil and extra virgin olive oil and drizzle over the salad. Just before serving, squeeze the lemon juice over.

    • Enjoy!

    http://krumbled.com/roasted-vegetable-lentil-salad/

    Kx