Puy lentil, spiced roast carrot & feta salad

Puy lentil, spiced roast carrot & feta salad

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(45 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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KochinVeronica's picture
26th May, 2014
Quite a nice blend of tastes!
9th May, 2014
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.
28th Apr, 2014
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
15th Apr, 2014
very tasty
25th Mar, 2014
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.
inekestolp's picture
25th Apr, 2013
16th Jan, 2013
Delicious, and easy
20th Dec, 2012
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!
16th Aug, 2012
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.
19th Mar, 2012
Very tasty, didn't have watercress so used rocket - great for lunchbox too.


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