/images.kitchenstories.io/wagtailOriginalImages/R1553-photo-final.jpg)
Lentil salad with roasted vegetables and feta cheese
Ingredients
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
Step 1/5
- 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
- 20 g parsley
- 10 g chives
- 2 carrots
- 150 g rutabagas
- 150 g celery roots
- 2 parsnips
- 1 sweet potato
- 4 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
- 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
- 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
- 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!
Enjoy your meal!