What are we eating tonight? How about a healthy and delicious veggie meal? This Lentil and Roast Vegetable Salad looks pretty, tastes yum and is super nutritious for your dinner! It’s brimming with freshness and flavour.. plus, it’s super easy so it makes a great dinner when your tired and just want to get the meal over with.
Lentil and Roast Vegetable Salad
Hearty salad with lentils and roasted vegetables — nutritious, flavorful, and perfect for a light meal or side.
Course: VegetarianCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
300
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp olive oil
1 Pumpkin (butternut)-diced
2 tbsp Sweet chilli sauce
1 fresh Coriander
1 Lentils
1 Kale
1 large Carrot
2 small Radishes-tinned, drained
3 Parsnip-diced
Directions
- Preheat oven at 180 degrees.
- Line baking tray with baking paper, place pumpkin pieces, dutch carrots and parsnips on tray drizzle with oil season with salt and pepper and bake for 30 minutes.
- After 20 minutes add the kale and bake it for the last 10 minutes.
- Place drained lentils on the serving dish, top with roasted veges sprinkle with coriander, drizzle with sweet chilli dressing and serve.
Notes
- This Lentil & Roast Vegetable Salad is not suitable for freezing and is best served immediately.
Alright, I get where you’re coming from, and yeah, science and religion don’t always line up neatly. But bringing it…