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Lentil salad with roasted vegetables and mustard dressing

Hearty lentil salad made from canned lentils, roasted vegetables and a simple mustard dressing. Good served warm or cold.

40 min easy 4 servings
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Lentil salad with roasted vegetables and mustard dressing

Step by step

Instructions

0 z 7
Kitchen tip

The biggest shortcut is to use canned or vacuum‑cooked lentils. If you’re preparing the salad in advance, keep the arugula and dressing separate and mix them in just before serving. You can roast the vegetables a day ahead.

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Variants and alternatives

For bolder flavor add 80 g crumbled feta or Balkan cheese.Instead of carrot use pumpkin, sweet potato or zucchini depending on the season.For a crunchier salad add a handful of toasted sunflower seeds or walnuts.If you want a heartier dinner, serve the salad with a boiled egg or seared tofu.

Approximate per serving

Nutritional values

Energie330 kcalProteins12 gSacharidy38 gTuky14 g

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