Lentil salad with roasted vegetables and feta cheese

Lentil salad with roasted vegetables and feta cheese

Based on 15 ratings
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Difficulty
Easy 👌
Preparation
45 min
Baking
20 min
Resting
0 min

Ingredients

6Servings
MetricImperial
175 g
spelt
10 g
chives
150 g
rutabagas
2
parsnips
4
sunchokes
7 tbsp
olive oil
50 g
sliced almonds
50 ml
apple cider vinegar
1 tsp
mustard
2 tbsp
honey
1 tsp
sumac
¼ tsp
cayenne pepper
salt

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

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.
    • 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
    • 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

    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!

  • Enjoy your meal!

    Lentil salad with roasted vegetables and feta cheese

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