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–+ servings

Warm lentil salad with roasted vegetables and pomegranate

Winter salad recipe: warm lentil salad with roasted vegetables and pomegranate.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine lactose free, vegetarian
Servings 3 person(s)
Calories 321 kcal

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 3personsCalories: 321kcal
Keyword carrot, garlic, healthy salad, honey, lentils, recipe with legumes, side dish idea
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