Warm lentil salad with roasted vegetables and pomegranate

This delicious warm lentil salad is nutritious, healthy and full of flavor. It is garnished with pomegranate seeds that add a crunchiness and freshness into the dish. The sweet and sour sauce made with roasted garlic, honey and mustard adds a creamy and sweet note.

Warm lentil salad with roasted vegetables and pomegranate

Winter salad recipe: warm lentil salad with roasted vegetables and pomegranate.

Course Side Dish

Cuisine lactose free, vegetarian

Keyword carrot, garlic, healthy salad, honey, lentils, recipe with legumes, side dish idea

Prep Time 10

Cook Time 20

Total Time 30

Servings person(s)

Calories 321kcal

Ingredients

0.5 cup brown lentils
1 sage leave
1 garlic clove
1 big pinch of salt
0.5 tbsp olive oil
230 g carrots
120 g daikon or radishes
3 galic clove
1 tbsp lemon juice
0.5 tbsp mustard
1 tsp honey
1 pinch salt
pomegranate seeds to taste

Instructions

Instructions: Warm lentil salad with roasted vegetables

Preheat the oven to 220 °C.
Cook the lentils in a pan with a few cups of water, a pinch of salt, bay leaf and a clove of garlic following the instructions on the box. Drain, add half a tablespoon of olive oil, stir and set aside.
While you cook your lentils prepare carrots and daikon. Divide them both in smaller pieces or dice your radish if it is too big. Cover your vegetables with 1 tablespoon of olive oil and place on a baking sheet together with unpeeled garlic.
Bake your carrots and daikon in the oven until they are tender and lightly browned for about 20 minutes.
Meanwhile prepare the sauce. Mix lemon juice with mustard and honey. Add a pinch of salt and as soon as the garlic is ready, squeeze it (it should be very soft) into the sauce. Stir well.
Combine vegetables and lentils. Add prepared sauce and pomegranate seeds and serve immediately.