healthy brown lentil salad
Print Recipe

Brown lentil salad with roasted veg

Servings: 1


  • 1 cup brown lentils (20 mins cook time)
  • 1 medium size sweet potato
  • 1 courgette
  • 1 medium size carrot
  • 0.5 avocado
  • feta cheese (crumbled)
  • 50 g spinach
  • balsamic glaze
  • 0.5 lemon
  • extra virgin olive oil
  • chives
  • vegetable stock


  • Preheat the oven to 180-200 Celsius (depends on the type of oven you have).
  • Cut the courgette, sweet potato and carrots lengthways into 1/2-thick slices and put them in a large roasting tin. Sprinkle some chives on top and drizzle over the olive oil. Put into the oven.
  • Put the lentils and stock in a pan and cook until lentils are tender, then drain.
  • While lentils are cooking, cut the avocado in medium pieces and crumble feta cheese.
  • Add lemon juice and a drizzle of extra virgin olive oil to the cooked lentils.
  • To serve, put the spinach on a plate first, and then layer the courgettes, sweet potato and the lentils. Place the roasted carrots around the layered veg and lentils.
  • Drizzle over the balsamic glaze.
  • Sprinkle over pieces of a cut avocado and crumbled feta cheese.


If you have red onions, you could use them for roasting as well.