The lentils are simmered with aromatics, then marinated in a spiced vinaigrette, served with crispy roasted vegetables, almonds, creamy goats cheese and fresh herbs.
This Week
9 Dec - 15 Dec
Marinated Lentil Salad with Roasted Carrot, Fennel and Goats Cheese
- Under 1 hour
- 4
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Meal Prep Guide
- Prepare the lentils. (Store in an airtight container in the fridge)
Ingredients
- 1 cup dried brown lentils
- ½ lemon (including skin)
- 3 garlic cloves (smashed)
- 2 bay leaves
Marinade
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ½ lemon (juice)
- ¼ cup of chopped dried dates
- 1 tsp dijon mustard
- 1 tsp honey
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp cardamom seeds (optional)
- Pinch of salt and pepper
Method
- Bring a pot of salted water to a boil, and add lentils, lemon, garlic and bay leaves. Simmer lentils for about 20 minutes or until the lentils are al dente. Drain well, remove lemon and bay leaves but keep the garlic cloves in there and mash them slightly with the back of a spoon.
- In a jar combine all the marinade ingredients (including the dates), tighten the lid and shake vigorously until the dressing is well incorporated. Pour the dressing over the lentils and let it marinate for upto 3 days.
Cut the vegetables. (Store together in an airtight container in the fridge)
- 8 carrots (cut into battens)
- 1 fennel bulb (cut into wedges)
Tips
Tips
- This salad is hearty enough to be served by itself, however if you do have a hungry household we recommend serving it with our Lemon Oregano Roasted Chicken Thighs or for a vegetarian option add 1 cup of cooked quinoa.
- Cook the lentils over a low heat, if the heat is too high it can cause the lentils to go mushy.
- This salad keeps well, so make double the serving and enjoy for lunch the next day (keeps well in the fridge for 3 days).
Shortcuts
Vegetables
- Roast whatever vegetables you have on hand – pumpkin, cauliflower and parsnip would work well.
- Swap rocket for spinach.
Protein
- This salad would be nice with any grilled meat.
- Swap brown lentils for green.
- Swap dried lentils for 1 x 400g tin of lentils (rinsed and drained)- you would not need to cook with the lemon, garlic and bay leaves.
Other
- Swap goats cheese for feta or halloumi.
Ingredients
- 8 carrots (cut into battens)
- 1 fennel bulb (cut into wedges)
- 1 red onion (cut into wedges)
- 1 cup dried brown lentils
- ½ lemon (including skin)
- 3 garlic cloves (smashed)
- 2 bay leaves
- ¼ cup parsley (finely chopped)
- ¼ cup mint (finely chopped)
- 60g of rocket (½ a bag)
- ¼ cup of dry roasted almonds (roughly chopped)
- 100g goats cheese
- Olive oil
- Salt and pepper
Lentil marinade
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ½ lemon (juice)
- ¼ cup of chopped dried dates
- 1 tsp wholegrain mustard
- 1 tsp honey
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp cardamom seeds (optional)
- Pinch of salt and pepper
Method
- Preheat the oven to 180 degrees celsius, fan bake.
- Whilst the oven is heating, prepare the lentils. Bring a pot of salted water to a boil, and add the lentils, lemon, garlic and bay leaves. Simmer over low heat for about 20 minutes or until the lentils are al dente. Drain well, remove the lemon and bay leaves but keep the garlic cloves in there and mash them lightly with the back of a spoon.
- Once the oven has reached temperature, place the carrots, fennel and onion onto a large baking tray, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, flipping at halfway.
- In a jar combine all the marinade ingredients (including the dates), tighten the lid and shake vigorously until the dressing is well incorporated. Pour the dressing over the lentils and let it marinate while the vegetables are cooking.
- Add the roasted vegetables to the lentils, along with the herbs, rocket almonds and goats cheese; toss gently.
Variations
Vegetables
- Roast whatever vegetables you have on hand – pumpkin, cauliflower and parsnip would work well.
- Swap rocket for spinach.
Protein
- This salad would be nice with any grilled meat.
- Swap brown lentils for green.
- Swap dried lentils for 1 x 400g tin of lentils (rinsed and drained)- you would not need to cook with the lemon, garlic and bay leaves.
Other
- Swap goats cheese for feta or halloumi.
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