🥗

Warm lentil salad with roasted vegetables

Green lentils, roasted vegetables and a mustard dressing.

• €0.75 per person (estimate)
• 35 min
• Easy
• Season: autumn, spring
• Vegan
• Vegetarian
• Gluten-free

Ingredients for 2 people

• Green lentils · 150 g
• Carrot · 2
• Cooked beetroot · 100 g
• Dijon mustard · 1 tsp
• Balsamic vinegar · 1 tbsp
• Olive oil · 1 tbsp

Method

1. Preheat the oven to 200°C. Cut 2 carrots into batons, toss with a drizzle of oil and roast for 20 to 22 min until tender and lightly browned.
2. Meanwhile, boil 150 g of green lentils for 18 to 20 min until tender, then drain.
3. Dice 100 g of cooked beetroot. Mix 1 tsp of Dijon mustard with 1 tbsp of balsamic vinegar and 1 tbsp of olive oil to make the dressing.
4. Toss the lentils, roasted carrots and beetroot together, drizzle with the dressing and serve warm.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.