Lentil salad with roasted vegetables and feta cheese

Lentil salad with roasted vegetables and feta cheese

Based on 15 ratings

Difficulty

Easy 👌

Preparation

45 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
33⅓ g
beluga lentils
66⅔ g
feta cheese
58⅓ g
spelt
6⅔ g
parsley
3⅓ g
chives
carrots
50 g
rutabagas
50 g
celery roots
parsnips
sweet potato
1⅓
sunchokes
66⅔ g
Brussels sprouts
2⅓ tbsp
olive oil
16⅔ g
sliced almonds
16⅔ ml
apple cider vinegar
tsp
mustard
tbsp
honey
tsp
ground coriander
tsp
sumac
tsp
cayenne pepper
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal521
Fat31 g
Protein17 g
Carb42 g
  • 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.
    • 58⅓ g spelt
    • 33⅓ g 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.
    • 6⅔ g parsley
    • 3⅓ g chives
    • carrots
    • 50 g rutabagas
    • 50 g celery roots
    • parsnips
    • sweet potato
    • 1⅓ sunchokes
    • 66⅔ g Brussels sprouts
    • 1 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.
    • 16⅔ g 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.
    • 1⅓ tbsp olive oil
    • 16⅔ ml apple cider vinegar
    • tsp mustard
    • tbsp honey
    • tsp ground coriander
    • tsp sumac
    • 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!
    • 66⅔ g 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!

  • Enjoy your meal!

    Lentil salad with roasted vegetables and feta cheese

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