NZ Woman's Weekly

Roasted vegetable and green lentil salad recipe

  • Meal Type

  • Servings


Serves 4

Green lentils are a versatile legume and can be used like rice, couscous or quinoa. They have a slightly nutty, earthy flavour, but also take on the flavours they are cooked with. Use in soups as a thickening ingredient or in casseroles to soak up the juices. Lentils are a great source of protein and fabulous for heart and digestive health.

  • 1 cup dried green lentils
  • 1 can baby beets, drained, halved or quartered
  • 1 red onion, sliced into wedges
  • 1 red capsicum, sliced
  • ½ yellow capsicum, sliced
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 tbsp liquid honey
  • 1 tsp finely chopped ginger
  • ½ tsp each curry powder, cumin, celery salt
  • 75g feta, crumbled
  • 2 tbsp pumpkin seeds
  • 2 tbsp fresh chopped herbs
  1. Rinse lentils, then stir into a large saucepan of 4 cups boiling water. Cover and simmer gently for 20-25 minutes until just tender. Drain off excess moisture.
  2. Meanwhile, preheat oven to 180ºC. Toss the beets, red onion, capsicum and cherry tomatoes in the oil and roast for 15-20 minutes until tender and just coloured.
  3. Combine lemon juice, oil, honey, ginger and spices in a screwtop jar and shake well.
  4. To serve, layer the warm lentils with the roasted vegetables. Crumble over the feta, sprinkle with pumpkin seeds and fresh herbs. Drizzle over dressing before serving.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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