NZ Woman's Weekly

Roasted vegetable and green lentil salad recipe

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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