- Healthier living
- Vegetarian
- Vegan
- Wheat free
- No added sugar
- Soy free
- Sesame free
- Peanut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
- Shellfish free
- Seafood free
- Contains wholegrains
- High in dietary fibre
- High in protein
This fuss-free lentil salad ticks all the boxes - it’s heart-healthy, filling and bursting with zesty flavour.
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + standing time
Ingredients
- 1 (about 200g) beetroot, peeled, cut into thin wedges
- 1 bunch Dutch carrots, trimmed, or 400g baby carrots, peeled, halved lengthways
- 1 cup (200g) brown lentils
- 150g green beans, trimmed
- 60g baby spinach leaves
- 2 tbs chopped chives
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup basil leaves
- 1/4 cup (60ml) red wine vinegar
- 2 tsp extra virgin olive oil
- 1/4 cup (30g) pecans, coarsely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180˚C. Line a small roasting pan with baking paper. Place the beetroot and carrots in the pan and lightly spray with olive oil spray. Roast for 30 mins or until vegetables are tender.Step 2
Meanwhile, place the lentils and 2 cups (500ml) water in a large saucepan. Bring to the boil over high heat. Reduce to a simmer and cook for 25 mins or until lentils are tender.Step 3
Place the beans in a heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins to stand. Refresh under cold water and drain well.Step 4
Combine the lentils, spinach, chives, parsley and basil in a large bowl. Arrange on a serving platter and top with the beetroot, carrots and beans. Combine the vinegar and oil in a small bowl and drizzle over the salad. Sprinkle with pecan and season with pepper to serve.
Lentil, carrot and beetroot salad
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + standing time
Ingredients
- 1 (about 200g) beetroot, peeled, cut into thin wedges
- 1 bunch Dutch carrots, trimmed, or 400g baby carrots, peeled, halved lengthways
- 1 cup (200g) brown lentils
- 150g green beans, trimmed
- 60g baby spinach leaves
- 2 tbs chopped chives
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup basil leaves
- 1/4 cup (60ml) red wine vinegar
- 2 tsp extra virgin olive oil
- 1/4 cup (30g) pecans, coarsely chopped
Description
This fuss-free lentil salad ticks all the boxes - it’s heart-healthy, filling and bursting with zesty flavour.
Method
Step 1
Preheat oven to 180˚C. Line a small roasting pan with baking paper. Place the beetroot and carrots in the pan and lightly spray with olive oil spray. Roast for 30 mins or until vegetables are tender.Step 2
Meanwhile, place the lentils and 2 cups (500ml) water in a large saucepan. Bring to the boil over high heat. Reduce to a simmer and cook for 25 mins or until lentils are tender.Step 3
Place the beans in a heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins to stand. Refresh under cold water and drain well.Step 4
Combine the lentils, spinach, chives, parsley and basil in a large bowl. Arrange on a serving platter and top with the beetroot, carrots and beans. Combine the vinegar and oil in a small bowl and drizzle over the salad. Sprinkle with pecan and season with pepper to serve.