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

Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins



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


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

warm lentil salad

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 .


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


  • 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

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