Lemony Lentil and Vegetable Salad Recipe

Lemony Lentil and Vegetable Salad is a speedy and easy Middle Eastern dish that is an exceptional side dish for the lunch or dinner table. The lentils and edible pulses are well prepared with a mix of spices and lemon, and then it is dressed nicely while warm. You can dress this deliciously healthy and filling salad with any lemon-friendly salad dressing you like.

Preparation time: 10 minutes
Cook time: 45 minutes
Serving size: 04
Utensils needed: frying pans, mixing bowls, serving platter, spoons, oven and stove

Ingredients:

– 4 potatoes – properly halved lengthwise
– 2 red onions – peeled and quartered
– 8 baby carrots – properly peeled
– 500g cauliflower – nicely cut into florets
– 4 garlic cloves – unpeeled
– 8 sprigs thyme
– 4 tablespoon olive oil
– 400g canned lentils – well drained
– 2 tablespoon lemon juice or vinegar
– 1 tablespoon honey
– 1 teaspoon ground cumin
– Sea salt and pepper
– 100g baby spinach leaves
– Half a lemon – finely sliced

Instructions

  • 1

    The very first thing you have to do is, pre-heat your oven to 200 degree centigrade (C°).

  • 2

    Take a large mixing bowl and place the halved potatoes in it.

  • 3

    Top the potato slices with quartered onion pieces, properly peeled baby carrot slices, cauliflower florets, and four garlic cloves.

  • 4

    Pour in two tablespoons of olive oil and toss all the vegetable slices until coated well.

  • 5

    Pick a non-sticking roasting pan and arrange the coated vegetable slices in it.

  • 6

    Place the pan in the pre-heated oven and bake the ingredients for 35 to 40 minutes until tender. Remove the pan from the oven and set aside until cool to handle.

  • 7

    Meanwhile, take another pan and place the lentils. Pour in one glass of water and set the pan over medium heat. Wait until it starts boiling. Remove the pan from heat and drain the boiled lentils.

  • 8

    Place the drained lentils in a bowl and in the remaining olive oil, add 2 tablespoons of lemon juice, 1 tablespoon of honey and 1 teaspoon of ground cumin. Season the ingredients in the bowl with sea salt and pepper.

  • 9

    Arrange the potato slices on a large serving platter and scatter on them baby spinach leaves.

  • 10

    Top with the vegetable mixture and spoon the lentils on and around the vegetables.

  • 11

    Your Lemony Lentil and Vegetable Salad is ready; you can serve it with some lemon slices and the remaining thyme sprigs. Enjoy!

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