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  • Stacey Senior

French Lentil Salad with Roasted Root Veg & Creamy Yoghurt Dressing

This salad is good! And I mean not just good-good, but REALLY good. Not only is this salad packed full of fibre, protein and antioxidants, but it can be prepared and on the table in just over half an hour! Perfect for a quick, easy and HEALTHY weeknight dinner. Added bonus: make extra as it keeps really well for lunch the next day - just save the dressing for right before you eat.

French Lentil Salad with Roasted Root Veg & Creamy Yoghurt Dressing - serves 2

For the salad:

1 cup cooked french lentils

2 small sweet potatoes, cut into 1 inch chunks

6 slices of pumpkin (keep the skin on for extra fibre)

2 medium carrots, cut into thick sticks

2 Tbsp extra-virgin olive oil

1/4 cup almonds , roughly chopped

1/2 a red apple, thinly sliced

Selection of salad leaves for the base (2 large handfuls per person)

For the dressing:

1/2 cup of plain unsweetened yoghurt (I used coconut yogurt but any is fine)

2-4 Tbsp of fresh cut herbs depending on how herby you'd like it (I used mint, parsley and oregano)

1 Tbsp lime juice

Preheat the oven to 200 degrees C. Spread the chopped root vegetables on an oven tray, drizzle with extra-virgin olive oil and season with salt and pepper. Roast in the oven for 30 minutes or until the vegetables are tender.

In the meantime, make your dressing! Mix the yoghurt, fresh cut herbs and lime juice in a small bowl and season with salt and pepper to taste.

Once the root veg are nicely roasted arrangeon a plate over a bed of salad leaves with the sliced apple, almonds, and french lentils . Drizzle the creamy yoghurt dressing generously over and garnish with sprigs of fresh mint. Eat and enjoy!

Did you make this recipe? Let me know in the comments below how it turned out!

Until next time,

Stacey x

021 038 1787

Cambridge Health & Community Centre,
22a Taylor Street, Cambridge, New Zealand

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