Warm Lentil Salad with Roasted Carrots and Feta

A hearty and wholesome warm salad combining earthy lentils, sweet roasted carrots, and salty feta cheese.

Ingredients

  • 1 cup brown or green lentils, rinsed
  • 3 cups water or vegetable broth
  • 4 medium carrots, peeled and sliced into rounds
  • 1 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 100g low-fat feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

For the Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. On a baking sheet, toss the carrot rounds with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. While the carrots are roasting, combine the rinsed lentils and water/broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender but still hold their shape. Drain any excess liquid.
  4. In a small bowl, whisk together the dressing ingredients: 3 tbsp olive oil, lemon juice, and Dijon mustard.
  5. In a large bowl, combine the warm, drained lentils, the roasted carrots, and the finely chopped red onion.
  6. Pour the dressing over the lentil mixture and toss gently to combine.
  7. Gently fold in the crumbled feta and fresh parsley. Serve immediately while still warm.

Notes

  • You can add a pinch of cumin to the carrots before roasting for extra warmth.
  • This salad is also delicious served at room temperature.

Calories estimate

Approximately 450-500 kcal per serving.