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Roast Beetroot and Carrot Lentils With Black Cabbage

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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.
Course Main Course
Cuisine Mediterranean, Middle Eastern, Moroccan
Diet Vegan, Vegetarian
Keyword beetroot recipes, easy roast vegetable recipes, kale and roast veg salad, roast vegetable salad
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 453

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.

Nutrition

Calories: 453kcal | Carbohydrates: 63g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Sodium: 721mg | Potassium: 1615mg | Fiber: 23g | Sugar: 18g | Vitamin A: 20642IU | Vitamin C: 84mg | Calcium: 178mg | Iron: 7mg