Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(40 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 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
    Carrot

    Carrot

    ka-rot

    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)
    Lentils

    Lentils

    len-til

    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
    Lemon

    Lemon

    le-mon

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

  • large handful mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
27th Jul, 2017
I leave out the mint as I don't like it. Sometimes swap feta for lardons, or just leave out all together. I make as a side dish With BBQ's or buffet style but always make extra as it makes great lunch box fillers for school and work
MrsLemons
26th Jan, 2017
5.05
Made this several times and it's just delicious. Perfect to serve at a barbecue.
Cinny
19th Jun, 2016
5.05
Great dish, so simple but so tasty
duffs10's picture
duffs10
4th May, 2016
5.05
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
22nd Sep, 2015
5.05
Love this salad! Full of flavor and healty ingredients :) It is now a house specialty.
lizleicester
16th Jul, 2015
3.8
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
15th Jul, 2015
3.8
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
10th Feb, 2015
5.05
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
8th Sep, 2014
5.05
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
KochinVeronica
26th May, 2014
3.8
Quite a nice blend of tastes!

Pages

rubynb
12th May, 2016
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
7th Sep, 2015
Do you think chorizo would go with this? I was thinking of roasting it with the carrots.
Dormouse7
9th Sep, 2015
Thank goodness, Amazon have Prime, I must be REALLY impatient asking this five days before cook off .................... God save the queen!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.