BiteSaavy
BiteSaavy recipe

Spiced Lentil and Roasted Vegetable Salad

A warm salad combining spiced lentils and roasted seasonal vegetables for a hearty dairy-free meal.

Dairy Free 15 min prep 30 min cook Serves 4 Dairy Free Vegan Gluten Free
Spiced Lentil and Roasted Vegetable Salad

Ingredients

  • red lentils
    200 g 1 cup rinsed
  • carrots
    300 g 2 medium cut into chunks
  • red bell pepper
    150 g 1 medium chopped
  • zucchini
    200 g 1 medium sliced
  • olive oil
    30 ml 2 tbsp
  • ground cumin
    5 g 1 tsp
  • ground coriander
    5 g 1 tsp
  • smoked paprika
    3 g 0.5 tsp
  • garlic cloves
    2 cloves 2 cloves minced
  • lemon juice
    30 ml 2 tbsp
  • fresh parsley
    15 g 0.5 cup chopped
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss carrots, bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper; spread on baking tray.
  • 3
    Roast veggies for 25-30 minutes until tender and caramelized.
  • 4
    While veggies roast, cook lentils in boiling water for 10-12 minutes until soft; drain.
  • 5
    Heat remaining olive oil in a pan; add garlic, cumin, coriander, and smoked paprika; cook 1 minute.
  • 6
    Stir in cooked lentils and lemon juice; season with salt and pepper.
  • 7
    Combine lentils with roasted vegetables; sprinkle chopped parsley on top.
  • 8
    Serve warm or at room temperature.

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