• Partnered with
  • Serves 4
  • 2 mins prep
  • 45 mins cook

Roasted vegetable and green lentil salad

Pulses, legumes, grains and seeds are great off-the-shelf staples that add bulk, fibre and valuable nutrients to your diet. Try these light and hearty recipes to kickstart a new way of cooking.


Roasted vegetable and green lentil salad

  • 1 cup dried green lentils
  • 1 baby beets, drained, halved or quartered
  • 1 red onion, sliced into wedges
  • 1 red capsicum, sliced
  • 1/2 yellow capsicum, sliced
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp liquid honey
  • 1 tsp finely chopped ginger
  • 1/2 tsp each curry powder, cumin, celery salt
  • 75 g feta, crumbled
  • 2 tbsp pumpkin seeds
  • 2 tbsp fresh chopped herbs


  1. Rinse lentils, then stir into a large saucepan of 4 cups boiling water. Cover and simmer gently for 20-25 minutes until just tender. Drain off excess moisture.
  2. Meanwhile, preheat oven to 180ºC. Toss the beets, red onion, capsicum and cherry tomatoes in the oil and roast for 15-20 minutes until tender and just coloured.
  3. Combine lemon juice, oil, honey, ginger and spices in a screwtop jar and shake well.
  4. To serve, layer the warm lentils with the roasted vegetables. Crumble over the feta, sprinkle with pumpkin seeds and fresh herbs. Drizzle over dressing before serving.
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