Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

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(37 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal272
  • fat12g
  • saturates4g
  • carbs31g
  • sugars15g
  • fibre8g
  • protein13g
  • salt1.3g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp cumin seeds
  • 500g carrots, peeled, halved and cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp clear honey
  • 250g pouch cooked Puy lentils (or canned, drained and rinsed)



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 red onion, finely sliced
  • ½ lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g lamb's lettuce
    Lamb's lettuce

    Lamb's lettuce

    lams lett-ess

    Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…

  • 85g feta cheese, crumbled


  1. Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.

  2. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.

  3. Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.

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Comments (33)

Cinny's picture

Great dish, so simple but so tasty

duffs10's picture

Delicious recipe - a couple tweaks: A few minutes extra for the carrots to further develop the flavour, and frying the onion in the olive oil until caramelised before adding the lentils and lemon, then cooking until most of the liquid evaporates. Also delicious with goat's cheese (or better yet, goat or sheep milk feta)! I used heritage carrots.

Photo here: https://www.instagram.com/p/BE_1hKgRkFD

chantal_de's picture

Love this salad! Full of flavor and healty ingredients :) It is now a house specialty.

lizleicester's picture

Cooked my own lentils so had to start the day before (to soak them overnight). Enjoyed the flavours although didn't serve the feta on the salad itself (it had to be dairy free). Good colours and a tasty salad.

lizleicester's picture

Soaked and cooked my own green lentils and served the feta separately (because the dish needed to be dairy free). Nice, tasty combination of flavours.

lindseymartin's picture

Made this twice now as part of a vegetarian option. Used baby chantenay carrots second time round and cooked for a few minutes longer. Also added a few quarters of red onion to the roasting tin. Otherwise followed the recipe to the letter and it was good to look at on the buffet table and even the non vegetarians tucked in.

beckys86's picture

Delicious recipe, lovely blend of flavours and surprisingly filling (although we did make the amount for four and eat between two!) Wouldn't change a thing

KochinVeronica's picture

Quite a nice blend of tastes!

nintendo59's picture

I made this for the first time tonight and was really pleased with it. I used less cumin and honey than stated and it was perfect. I found it filling and very tasty.

fergrachandfinn's picture

So sooooo good. I simmered dry puy lentils in leftover stock from the freezer, so i added the onion after about an hour. They make the lentils really sweet - delicious. I normally find goats cheese a bit too sharp in flavour but it works really well to balance all the sweetness. Easy to make too - oh I didn't bother with lemon juice.

Fridays cook's picture

very tasty

LadyEmily's picture

Made this minus the salad leaves as I forgot to get any, but it was quite filling without (although I think I made the for four recipe for two!)
Really delicious – I didn't appreciate how a few simple ingredients could make the humble carrot and lentil so lovely! Even my devout meat-eater hubby loved it. Will definitely make again.

svhouse40's picture

Delicious, and easy

liza236's picture

I eat this all the time now that I've discovered it :) Not too keen on salads as they're often not filling enough, but this one is really good! I've tried it with lamb's lettuce but thought it was much better with spinach leaves, and I don't add honey as I think carrots are sweet enough by themselves. Delicious, a firm favourite!

joneslis's picture

I added coriander seeds to the carrots when roasting - yum! Was really delish all round. Will defo do again and might add coriander leaves next time instead of lambs lettuce.

kiwihomechef's picture

Very tasty, didn't have watercress so used rocket - great for lunchbox too.

alivia-fleur's picture

Perfect for what it is - a healthy, light meal or starter/side. Used rocket instead of lambs lettuce and think it added a lovely new peppery flavour to the saltiness of the feta and the sweetness of the carrot. Will be making again. Lovely colours too!

finknottle's picture

This was absolutely gorgeous. Had it without the lettuce in a lunchbox the next day cold. Just as nice. Have to say I thought 1tbsp honey rather alot, I just drizzled a bit over, probably only just a tsp; the carrots sweeten it quite alot naturally.Also I cooked up my own lentils ( approx 125g dried ) with a clove of garlic, a bay leaf and some salt and pepper.

lwilliams82's picture

I wasn't overly keen on this, i felt the cumin was too overpowering and took away the rest of the flavours. Will try again next time with a lot less.


Questions (3)

rubynb's picture

I've made this a number of times and always love it. I am making a big batch for my sister's wedding in a few weeks and need to make it a couple of days in advance - will it keep in the fridge for a couple of nights? I will add the feta and herbs just before serving.

Dormouse7's picture

Do you think chorizo would go with this? I was thinking of roasting it with the carrots.

Dormouse7's picture

Thank goodness, Amazon have Prime, I must be REALLY impatient asking this five days before cook off ....................

God save the queen!

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