Warm Lentil Salad with roasted carrots, beetroot, chickpeas and kale Recipe

Item: Warm Lentil Salad with roasted carrots, beetroot, chickpeas and kale
Author: Mons Flavors

Warm Lentil Salad with roasted carrots, beetroot, chickpeas and kale

Prep time:
15 mins

Cook time:
30 mins

Total time:
45 mins

Servings:
4

Ingredients:

FOR ROASTED VEGETABLES

2 carrots (peeled & diced)

2 red onions (diced in big chunks )

2 beetroot (medium size)

1/2 cup cooked chickpeas

5,6 garlic cloves

3 tablespoon olive oil

2 tablespoon Freedom spice blend

2 tablespoon maple syrup

salt & pepper as per taste

FOR LENTLS SALAD & DRESSING

400 grams brown lentils (tin)

3,4 fresh kale leaves (finely chopped)

1/4 cup fresh fennel ( finely chopped)

1/4 cup coriander leaves (finely chopped)

2 tablespoon olive oil

1 tablespoon lemon juice

60 grams feta cheese (crumbled)

salt & pepper to taste

1/4 cup almonds or any nuts you like

If you are looking for a super quick meal idea which is nourishing and ticks all the boxes when it comes to adding a value in terms of nutrition and flavors then make this super easy roasted winter vegetables salad mixed with lentils and herbs is an easy vegetarian recipe which makes a great meal for any lunch and dinner. Perfect way to entertain your family with flavors. I love using Freedom spice blend when it comes to creating some mouth watering recipes for very one to enjoy. I am sure this will be your favorite meal in no time. Share your feedback in comment section . I love to hear your side .

Method:

Preheat the oven to 280 degree

line a baking tray with parchment paper, spread diced carrots, chunks of onions, sliced beetroots, chickpeas on the tray, drizzle olive oil, freedom spice blend, salt & pepper, maple syrup toss well until everything is incorporated well .

Bake for 20- 25 minutes until vegetables are roasted, making sure you flip vegetables while roasting until they are crispy and caramelized from all ends

In a large bowl , Add drained lentils, freshly chopped kale, coriander leaves, chopped fennel leaves, lemon juice, salt & pepper, olive oil and crumbled feta cheese

Toss well and serve it on a plate and top it up with warm roasted vegetables, adjust salt & pepper as per your liking

Drizzle some coconut cream and sprinkle some almonds, pine nuts or any nuts of your choice and enjoy with a crusty bread or flatbread

You can add pumpkin, kumara, eggplant too

Notes:

I roasted chickpeas separately and baked for bit longer to get crispy texture
You can use tin beetroot if you want this to avoid peeling beetroot and getting you hands dirty
If you want to make lentils warm and crispy then add lentils in the roasted vegetable tray in last 5 minutes of its roasting and then add all the vegetables together in a bowl adding coriander leaves, fennel leaves, kale leaves, olive oil, lemon juice , salt & pepper while serving and serve it with coconut cream and chopped nuts and enjoy
For this recipe I used New Zealand garlic and adding whole garlic taste beautiful in this recipe but you chop it or smash it if you want
If you don’t find fennel leaves at this time of the year you can add parsley instead