Warm Lentil Salad with Roasted Vegetables and Goat Cheese

A hearty and satisfying salad featuring warm, earthy lentils, sweet roasted vegetables, and creamy goat cheese, all tossed in a bright and tangy lemon vinaigrette. Perfect as a light lunch or a flavorful side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.64/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Dessert•Salad•Side Dish

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupGreen or Brown Lentils(Rinsed)

£0.35

2cupsVegetable Broth(or water)

£0.50

1Bay Leaf(Optional)

£0.10

1Butternut Squash(Peeled, seeded, and diced into 1-inch cubes)

£1.50

1Red Onion(Cut into wedges)

£0.40

1Bell Pepper(Any color, cored and chopped)

£0.70

3tablespoonsOlive Oil(Divided)

£0.25

0.5teaspoonDried Thyme

£0.10

To tasteSalt

To tasteBlack Pepper

4ouncesGoat Cheese(Crumbled)

£2.00

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

1teaspoonDijon Mustard

£0.05

1teaspoonHoney(Optional, to taste)

£0.05

Total Cost

£6.55

£1.64 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse the lentils thoroughly. In a medium saucepan, combine lentils, vegetable broth (or water), and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf.
3.
While the lentils are cooking, prepare the roasted vegetables. In a large bowl, toss the diced butternut squash, red onion wedges, and chopped bell pepper with 2 tablespoons of olive oil, dried thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
4.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
5.
While the vegetables are roasting, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small bowl to make the lemon vinaigrette.
6.
In a large bowl, combine the warm cooked lentils, roasted vegetables, and lemon vinaigrette. Toss gently to coat.
7.
Divide the salad among serving plates. Crumble goat cheese over each serving and garnish with fresh chopped parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (375g)

495 kcal / 2071 kJ

Carbs

57g

22% of RDA

Fat

23g

33% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

14 g

16% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a more vibrant flavor, try roasting other vegetables like zucchini, carrots, or Brussels sprouts.

If you don't have goat cheese, feta cheese works well as a substitute.

The lentils and roasted vegetables can be prepared ahead of time and stored separately in the refrigerator. Reheat the vegetables slightly before assembling the salad.

Add some toasted nuts like walnuts or pecans for extra crunch.

Cooking Equipment

Oven

Stove

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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