Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

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(48 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, questions and tips

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Frantic Flapjack
23rd Jan, 2018
After looking forward to making this, I was a bit disappointed. Even with the dressing, the lentils were dry. I'm not sure about the honey either - overall it made the dish too sweet.
18th Jan, 2018
I've made this twice and it's been great both times, though if you're eating it as a main meal I'd say it only serves 3 (and I did add a bit of extra carrot). I served it with houmous instead of the feta, which worked well.
17th Oct, 2017
Just made this for the first time, and everyone commented on how much they enjoyed it. I thought the red onion might dominate, so fried gently for a few minutes. Will make this regularly.
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
26th Jan, 2017
Made this several times and it's just delicious. Perfect to serve at a barbecue.
19th Jun, 2016
Great dish, so simple but so tasty
duffs10's picture
4th May, 2016
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
22nd Sep, 2015
Love this salad! Full of flavor and healty ingredients :) It is now a house specialty.
16th Jul, 2015
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.
15th Jul, 2015
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.


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.
7th Sep, 2015
Do you think chorizo would go with this? I was thinking of roasting it with the carrots.
9th Sep, 2015
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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