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Lentil and roasted carrot vegan salad

I love meat-less Mondays and look forward to them every week! The amount of creative and super delicious recipe ideas you can come up with are countless - and it's so nice to have that one (or two - or even all) day in the week to cook up a super delicious - filling - 100% vegan salad that makes you feel alive and energetic.

Lentil and roasted carrot vegan salad

It doesn't get simpler than this.

You will need:

- Handful of baby corn and snow peas

- 1 carrot, washed, peeled and chopped in sticks

- Sprinkle of paprika (or you can use ground cayenne pepper if you prefer a more spicy flavor)

- Olive oil

- 1/2 cup of green lentils

- 1/2 red onion

- 1 tsp salt

- 1.5 cups of baby spinach (washed and dried)

- For the dressing: 1/2 lemon, 2 tbsp olive oil, salt, pepper, 1 tbsp balsamic vinegar and 1 tsp honey mustard


1. Chop the red onion in small slices, add a little bit of olive oil (2 tbsp) in a small pot, and stir fry the onions until they turn yellow. In the meantime wash and strain the lentils.

2. Add the lentils to the onions and stir, adding 1 tsp of salt, add boiling water to cover about an inch over the lentils and let it cook together on low heat for about 20 minutes.

3. In the meantime: pre-heat oven to 180 degrees C, add the chopped carrots, snow peas and carrots in an oven tray, brush with olive oil, add crushed sea salt and sprinkle of paprika or cayenne. Use your hands to mix well together. Place tray in the oven for about 20-30 minutes (carrots will take longer, so you may take out the corn and snow peas and leave in the carrots for an extra 10 minutes).

4. In the meantime, your lentils should be cooked, let it cool down for about 10 minutes or until the carrots are cooked.

5. Add the spinach in the serving bowl, top with the carrots, snow peas, baby corn and lentils. Mix the dressing ingredients together and drizzle on top!

I have to say lentils are making it to the top of my favorite salad additions!


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