Carrot and lentil salad

Cooking Salads Carrot and lentil salad

Low fat, gluten free and vegetarian, this meal ticks so many boxes it has to be tried to be appreciated.

Lables: High fibre Low carb Low fat Low kilojoule Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots on the prepared tray. Spray with olive oil. Sprinkle with sesame seeds. Roast for 25 minutes or until golden and tender.
  2. Meanwhile, heat oil in a saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute. Add lentils and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 25 minutes or until lentils are tender and liquid has absorbed.
  3. While lentils are cooking, combine feta, ricotta, mint and 1 tbs parsley in a bowl.
  4. Add broccolini, carrots, vinegar and remaining parsley to lentils. Toss to combine. Top with feta mixture and extra parsley.

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2 bunches baby carrots, peeled, trimmed
2 tsp sesame seeds
2 tsp olive oil
1 red onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
210g French green lentils, rinsed
500ml Massel vegetable liquid stock
40g creamy feta
60g ricotta
1 tbsp fresh mint leaves, chopped
1/4 cup fresh continental parsley leaves, chopped, plus extra, to serve
2 bunches broccolini, trimmed, cut into florets, steamed
2 tsp balsamic vinegar

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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