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.

  • 2 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


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 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoon liquid honey
  • 1 teaspoon finely chopped ginger
  • 1/2 teaspoon each curry powder, cumin, celery salt
  • 75 gram feta, crumbled
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon 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.


Green lentils are a versatile legume and can be used like rice, couscous or quinoa. They have a slightly nutty, earthy flavour, but also take on the flavours they are cooked with. Use in soups as a thickening ingredient or in casseroles to soak up the juices. Lentils are a great source of protein and fabulous for heart and digestive health.

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