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–+ servings

Roasted Vegetables Salad With Beluga Lentils

Agnieszka Weiner
Delicious salad with roasted root vegetables and kale prepared with black lentils mixed with a fragrant dressing that tastes yummy served hot or cold.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course, Salad
Servings 4 people
Calories 734 kcal

Ingredients
 
 

Salad:

  • 300 g dry black lentils
  • 650 ml water
  • 1.5 tsp salt
  • 300 g carrots peeled and cut into approx. 1cm x 1 cm x 4 cm sticks
  • 300 g parsnip peeled and cut into approx. 1cm x 1 cm x 4 cm sticks
  • 300 g Jerusalem artichoke peeled and cut into approx. 1cm x 1 cm x 4 cm sticks
  • 300 g beetroot peeled and cut into approx. 1cm x 1 cm x 4 cm sticks
  • 2 red onions peeled and cut into eights
  • 2 tsp thyme
  • 3 tbsp olive oil
  • 50 g kale without stems, thorn into pieces
  • salt and black pepper

Dressing:

  • 6 tbsp olive oil
  • 5 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 3 tsp maple syrup {or liquid honey, if the dish doesn't have to be vegan}

Instructions
 

  • Preheat a fan oven to 200C.
  • Cover a big roasting tray with parchment paper, and transfer all the root vegetables onto it. {If you don't want the beets to stain the other veggies, keep them separated just like you can see it on one of my photos}. Sprinkle them with thyme, 2 tablespoons oil, 1 teaspoon salt, a bit of pepper, and stir. {You can do this with your hands to cover well all the pieces with the seasoning and oil}.
  • Put the vegetables in the hot oven and roast for 40 minutes, but stir them halfway through.
  • As soon as the vegetables are in the oven, rinse the dry lentils, put them in a pot, cover with cold water, bring to boil and cook for 30-35 minutes on medium heat. 10 minutes before the end of the cooking process, add 1.5 teaspoons of salt.
  • Mix the kale with 1 tbsp olive oil and some seasoning in a bowl.
  • Make the dressing by stirring all the ingredients till they are all combined.
  • When the vegetables are ready {caramelized but still with a bite to them}, take the tray out and stir them. Add the kale on top, and put everything back in the oven for 3-5 minutes. {The kale should be crispy but not burnt, so keep an eye on it}.
  • Strain the cooked lentils and mix with two-thirds of the dressing. Check the taste, and if required, season with salt and pepper.
  • Divide the Beluga lentils into bowls and top up with the mixture of vegetables. Sprinkle with the rest of the dressing some additional salt and serve straight away hot or enjoy the next day at room temperature.

Nutrition

Serving: 1portionCalories: 734kcalCarbohydrates: 89gProtein: 24gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 1099mgPotassium: 1259mgFiber: 25gSugar: 25gVitamin A: 13876IUVitamin C: 48mgCalcium: 170mgIron: 10mg
Keyword Beluga lentils, black lentils, lentils, roasted kale, roasted vegetables, roasted vegetables salad
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