Name: Roasted vegetable and green lentil salad
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Yield: 4
Ingredients: 1 cup dried green lentils; 1 baby beets, drained, halved or quartered; 1 red onion, sliced into wedges; 1 red capsicum, sliced; 1/2 yellow capsicum, sliced; 10 cherry tomatoes; 2 tablespoon olive oil; 1/4 cup lemon juice; 1/4 cup olive oil; 2 tablespoon liquid honey; 1 teaspoon finely chopped ginger; 1/2 teaspoon each curry powder, cumin, celery salt; 75 gram feta, crumbled; 2 tablespoon pumpkin seeds; 2 tablespoon fresh chopped herbs

Roasted vegetable and green lentil salad

Pulses, legumes, grains and seeds are great off-the-shelf staples that add bulk, fibre and valuable nutrients to your diet. Try these light and hearty recipes to kickstart a new way of cooking.

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Serves 4

Prep

Cook

45M

Total

47M

Ingredients

1 cup dried green lentils

1 baby beets, drained, halved or quartered

1 red onion, sliced into wedges

1 red capsicum, sliced

1/2 yellow capsicum, sliced

10 cherry tomatoes

2 tablespoon olive oil

1/4 cup lemon juice

1/4 cup olive oil

2 tablespoon liquid honey

1 teaspoon finely chopped ginger

1/2 teaspoon each curry powder, cumin, celery salt

75 gram feta, crumbled

2 tablespoon pumpkin seeds

2 tablespoon fresh chopped herbs

Method

1.Rinse lentils, then stir into a large saucepan of 4 cups boiling water. Cover and simmer gently for 20-25 minutes until just tender. Drain off excess moisture.

2.Meanwhile, preheat oven to 180ºC. Toss the beets, red onion, capsicum and cherry tomatoes in the oil and roast for 15-20 minutes until tender and just coloured.

3.Combine lemon juice, oil, honey, ginger and spices in a screwtop jar and shake well.

4.To serve, layer the warm lentils with the roasted vegetables. Crumble over the feta, sprinkle with pumpkin seeds and fresh herbs. Drizzle over dressing before serving.

Green lentils are a versatile legume and can be used like rice, couscous or quinoa. They have a slightly nutty, earthy flavour, but also take on the flavours they are cooked with. Use in soups as a thickening ingredient or in casseroles to soak up the juices. Lentils are a great source of protein and fabulous for heart and digestive health.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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