This recipe is Delia Smith inspired! She does a wonderful warm lentil salad with tomatoes. This is my take, with a few more veg thrown in to make it more of a main event. For a vegan option, leave out the goats cheese and add some more nuts.

lentils, walnuts, carrot, beetroot, onion, bay leaf, goats cheese, rocket,
Lentil, carrot, beetroot and goats cheese salad

Puy lentils with roasted carrots and beetroot, walnuts and goats cheese

This recipe is Delia Smith inspired! She does a wonderful warm lentil salad with tomatoes. This is my take with a few more veg thrown in to make it more of a main event rather than a side. For a vegan option, leave out the goats cheese and add some more nuts.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine British
Servings 4 people
Calories 552 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 1 red onion finely sliced
  • 1 fat clove of garlic
  • 225 g puy lentils (french green) or black lentils
  • 300 ml water
  • 1 bay leaf
  • ½ tbsp thyme
  • small bunch carrots chopped into 1 cm cubes
  • 3 beetroot chopped into 1 cm cubes
  • 2 tbsp cooking olive oil
  • 3 tbsp good quality olive oil
  • 1 tbsp flavourless oil (nut or vegetable)
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 garlic cloves crushed
  • 1 heaped tsp dijon mustard
  • 30 g rocket
  • 40 g hard goat's cheese
  • 50 g walnuts

Instructions
 

  • Fry the walnuts for a few minutes in some oil until they are hot an crisp. Remove them with a slotted spoon and put to one side.
    50 g walnuts
  • Meanwhile, place the chopped carrots and beetroot into a preheated oven (180 degrees) for 30 minutes.
    small bunch carrots, 3 beetroot, 2 tbsp cooking olive oil
  • Fry the finely sliced red onion for a few minutes and add the garlic, stirring until fragrant. Add the lentils, bay leaf and thyme and stir so all the lentils are coated in oil. Add the water and bring to the boil. Place a lid on the saucepan and simmer for around 30 minutes, until the lentils are soft and the water has evaporated.
    1 red onion, 1 fat clove of garlic, 225 g puy lentils (french green) or black lentils, 300 ml water, 1 bay leaf, ½ tbsp thyme
  • Make the dressing by mixing the garlic, oil, vinegar and mustard together
    3 tbsp good quality olive oil, 1 tbsp flavourless oil (nut or vegetable), 2 tbsp balsamic vinegar, 1 tsp salt, ½ tsp black pepper, 2 garlic cloves, 1 heaped tsp dijon mustard
  • Stir the oven cooked veg into the lentils. Leave to cool for 10 minutes before adding the hard goats cheese (it will melt if not slightly cooled), rocket, and dressing.
    30 g rocket, 40 g hard goat's cheese

Nutrition

Calories: 552kcalCarbohydrates: 48gProtein: 21gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 5mgSodium: 686mgPotassium: 353mgFiber: 21gSugar: 8gVitamin A: 349IUVitamin C: 11mgCalcium: 104mgIron: 6mg
Keyword black lentils, green lentils
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