Lentil salad with roasted vegetables and feta cheese

Based on 6 ratings
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Difficulty

Easy 👌
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
100 g beluga lentils
200 g feta cheese
175 g spelt
20 g parsley
10 g chives
carrots
150 g rutabagas
150 g celery roots
parsnips
sweet potato
sunchokes
200 g Brussels sprouts
7 tbsp olive oil
50 g sliced almonds
50 ml apple cider vinegar
1 tsp mustard
2 tbsp honey
½ tsp ground coriander
1 tsp sumac
¼ tsp cayenne pepper
salt
pepper
Metric
Imperial

How-To Videos

Utensils

  • pot
  • pot (with lid)
  • oven
  • cutting board
  • knife
  • peeler
  • 3 bowls (large)
  • 2 rubber spatulas
  • baking sheet
  • frying pan
  • spatula
  • whisk

Nutrition per serving

Cal
521
Protein
17g
Fat
31g
Carb
42g

Step 1/5

Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. Reduce heat to medium-low, then place lid on the pot and let simmer for approx. 25 min., or until the lentils are done.
  • 175 spelt
  • 100 beluga lentils
  • salt
  • pot
  • pot (with lid)

Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. Reduce heat to medium-low, then place lid on the pot and let simmer for approx. 25 min., or until the lentils are done.

Step 2/5

Preheat oven to 200°C/390°F. Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper. Transfer to a baking sheet and roast in the oven for approx. 20 min.
  • 20 parsley
  • 10 chives
  • 2 carrots
  • 150 rutabagas
  • 150 celery roots
  • 2 parsnips
  • 1 sweet potato
  • 4 sunchokes
  • 200 Brussels sprouts
  • 3 tbsp olive oil
  • salt
  • pepper
  • oven
  • cutting board
  • knife
  • peeler
  • bowl (large)
  • rubber spatula
  • baking sheet

Preheat oven to 200°C/390°F. Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper. Transfer to a baking sheet and roast in the oven for approx. 20 min.

Step 3/5

In the meantime, toast sliced almonds in a frying pan until fragrant, then remove from heat.
  • 50 sliced almonds
  • frying pan
  • spatula

In the meantime, toast sliced almonds in a frying pan until fragrant, then remove from heat.

Step 4/5

Add remaining olive oil, apple cider vinegar, mustard, honey, ground coriander, sumac, and cayenne pepper  to a small bowl and whisk to combine. Season with salt and pepper to taste.
  • 4 tbsp olive oil
  • 50 ml apple cider vinegar
  • 1 tsp mustard
  • 2 tbsp honey
  • ½ tsp ground coriander
  • 1 tsp sumac
  • ¼ tsp cayenne pepper
  • salt
  • pepper
  • bowl (small)
  • whisk

Add remaining olive oil, apple cider vinegar, mustard, honey, ground coriander, sumac, and cayenne pepper to a small bowl and whisk to combine. Season with salt and pepper to taste.

Step 5/5

Add roasted vegetables, cooked spelt, beluga lentils, vinaigrette, parsley, chives, and roasted almonds to a large bowl and stir to combine. Crumble feta cheese on top using your hands. Enjoy!
  • 200 feta cheese
  • bowl (large)
  • rubber spatula

Add roasted vegetables, cooked spelt, beluga lentils, vinaigrette, parsley, chives, and roasted almonds to a large bowl and stir to combine. Crumble feta cheese on top using your hands. Enjoy!