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Roast Beetroot and Carrot Lentils With Black Cabbage

This is an incredibly simple and filling salad. It is designed to be served warm, but works just as well cold. If you want to make it more substantial – toss the vegetables with 5 tablespoons of pumpkin seeds.

When to eat

We recommend eating this recipe from late August to the beginning of March. The main crop beetroot in the UK comes in during the summer months, but because of their ease of storage they can be enjoyed into the winter.

Roast Beetroot and Carrot Lentils With Black Cabbage

This is an incredibly simple and filling salad. It is designed to be served warm, but works just as well cold. If you want to make it more substantial – toss the vegetables with 5 tablespoons of pumpkin seeds.
4.46 from 11 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Main Course

This meal is around 81% less polluting than the average UK meal.

Eating this recipe will save around 2.38 KG CO2e per person.

That’s equivalent to the emissions produced driving 19.71 KM in a modern car.

How do I calculate this?

Ingredients

  • 4 Medium Beetroot
  • 6 Medium Carrot
  • 1 Clove Garlic
  • 200 g Green Lentils
  • 200 g Cavolo Nero (or kale)
  • 1 Medium Lemon
  • 1 Tablespoons Cumin Seeds
  • 4 Tablespoons Olive Oil
  • 500 ml Vegetable Stock

Instructions

  • Slice the beetroot and carrot into 1 cm thick pieces. Place the beetroot and carrots on an oven tray and cover with the olive oil, salt, cumin and finely chopped garlic. Mix well then place in a 220˚c oven for 30-40 minutes, or until the vegetables are starting to crisp.
  • Whilst the vegetables are cooking, prepare the lentils. Place in a pan, cover with the stock, and bring to a boil. Turn down to a simmer and cook for around 20 minutes, or until the lentils are cooked with a little bite. Don’t be tempted to overdo them – you’ll end up with a mushy salad.
  • When the roasted vegetables are done, remove from the oven. Zest and juice the lemon. Drain the lentils and pour them into the oven tray along with half the juice of the lemon. Mix well to combine. Return the tray to the oven for a further 3-5 minutes.
  • Roughly slice the cabbage and boil for about a minute until just tender. Then remove the roast veg from the oven. Add the cabbage and lemon zest to the tray. Toss to achieve an even spread of the cabbage and zest.
  • Drizzle the rest of the lemon juice on top if desired. Serve immediately.

Hi i'm Hugo

I started Lowly to help more people discover sustainable food. Planet-friendly food doesn’t have to be bland and boring. My recipes celebrate how diverse and flavourful it truly is.

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4 Comments

Jennifer

September 11, 2021 at 10:05 am

Hi … really want to try this but I’m “old school” and need to print it out… Could you add a “print” button please? Thanks

    hugo

    June 27, 2022 at 9:37 am

    Done Jennifer, you can find the print recipe button at the top of the page

Atasha

April 5, 2022 at 5:09 pm

What happens if its not eaten right away or if it’s stored to be used another day?

    hugo

    April 7, 2022 at 8:41 am

    Atasha, it should be fine to keep for up to a week. I use this for meal prep the whole time.