Johanna's lentil salad

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Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“To switch up Zwilling's Lentil salad with roasted vegetables and feta cheese, I used in season asparagus in combination with sweet potato and carrots, plus the vibrant green addition of turnip greens and pomegranate seeds. I also used pistachios instead of almonds. I hope you enjoy my take on the original recipe!”

Difficulty

Easy 👌
50
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
35 g beluga lentils
70 ml water
sweet potato
carrot
4 stalks green asparagus
400 g turnip greens
20 g pistachios
½ cucumber
½ pomegranate
80 g canned chickpeas
3 tbsp olive oil
20 ml lemon juice
1 tsp mustard
⅓ tsp sumac
1 tsp ras el hanout
1 tbsp honey
60 g feta cheese
5 sprigs mint
5 sprigs parsley
salt
pepper

Utensils

  • oven
  • pot
  • cutting board
  • knife
  • peeler
  • baking sheet
  • bowl
  • large bowl
  • Step 1/6

    Preheat the oven to 180°C/350°F. Add beluga lentils to a pot of salted water and bring to a boil. Reduce the heat to medium-low, cover the pot, and let simmer for approx. 25 min., or until lentils are cooked.
    • 35 g beluga lentils
    • 70 ml water
    • salt
    • oven
    • pot

    Preheat the oven to 180°C/350°F. Add beluga lentils to a pot of salted water and bring to a boil. Reduce the heat to medium-low, cover the pot, and let simmer for approx. 25 min., or until lentils are cooked.

  • Step 2/6

    Peel and slice the sweet potato, carrot, and asparagus into strips. Cut turnip greens into small pieces. Roughly chop pistachios. Cube the cucumber. Deseed the pomegranate.
    • sweet potato
    • carrot
    • 4 stalks green asparagus
    • 400 g turnip greens
    • 20 g pistachios
    • ½ cucumber
    • ½ pomegranate
    • cutting board
    • knife
    • peeler

    Peel and slice the sweet potato, carrot, and asparagus into strips. Cut turnip greens into small pieces. Roughly chop pistachios. Cube the cucumber. Deseed the pomegranate.

  • Step 3/6

    Toss sweet potato, carrot, asparagus, and chickpeas with some olive oil and salt,. Transfer to a baking sheet, then bake at 180°C/350°F for approx. 15 min.
    • 80 g canned chickpeas
    • 1½ tbsp olive oil
    • baking sheet

    Toss sweet potato, carrot, asparagus, and chickpeas with some olive oil and salt,. Transfer to a baking sheet, then bake at 180°C/350°F for approx. 15 min.

  • Step 4/6

    Add turnip greens and pistachios to the baking sheet and let bake for another 10 min.

    Add turnip greens and pistachios to the baking sheet and let bake for another 10 min.

  • Step 5/6

    Meanwhile, mix lemon juice, remaining olive oil, mustard, sumac, ras el hanout, and honey in a small bowl. Season with salt and pepper.
    • 20 ml lemon juice
    • 1 tsp mustard
    • ⅓ tsp sumac
    • 1 tsp ras el hanout
    • 1 tbsp honey
    • pepper
    • bowl

    Meanwhile, mix lemon juice, remaining olive oil, mustard, sumac, ras el hanout, and honey in a small bowl. Season with salt and pepper.

  • Step 6/6

    Mix the roasted vegetables, beluga lentils, and the dressing in a large bowl. Crumble the feta cheese over the salad and sprinkle with pomegranate seeds, mint, and parsley. Enjoy!
    • 60 g feta cheese
    • 5 sprigs mint
    • 5 sprigs parsley
    • large bowl

    Mix the roasted vegetables, beluga lentils, and the dressing in a large bowl. Crumble the feta cheese over the salad and sprinkle with pomegranate seeds, mint, and parsley. Enjoy!