Lentil salad with roasted vegetables and feta cheese

Based on 8 ratings
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Christian

Christian

Test Kitchen Manager and Chef

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
  • 2 bowls (large)
  • 2 rubber spatulas
  • baking sheet
  • frying pan
  • spatula
  • bowl (small)
  • whisk

Nutrition per serving

Cal
521
Protein
17 g
Fat
31 g
Carb
42 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.
    • 175 g spelt
    • 100 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.
    • 20 g parsley
    • 10 g chives
    • carrots
    • 150 g rutabagas
    • 150 g celery roots
    • parsnips
    • sweet potato
    • sunchokes
    • 200 g 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 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.
    • 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 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!