Levantine Warm Lentil Salad with Roasted Root Vegetables & Pomegranate
Warm lentils with oven-roasted beetroot and parsnip, tossed with tahini, lemon, garlic, cumin, pomegranate and parsley.
- 120 g green lentils, dried
- 200 g beetroot, raw
- 150 g parsnip
- 100 g red onion
- 80 g pomegranate seeds
- 30 g tahini
- 40 ml lemon juice, fresh
- 1 clove garlic clove
- 5 g cumin seeds
- 50 ml extra virgin olive oil
- 5 g sea salt
- 15 g fresh parsley, chopped
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Peel and cut beetroot and parsnip into 1.5cm cubes. Cut red onion into wedges.
- Step 2
Toss root vegetables and onion with 30ml olive oil, salt, and toasted cumin seeds. Spread on a baking tray and roast for 25–30 minutes until caramelised and tender, stirring halfway through.
- Step 3
Meanwhile, rinse lentils and cook in 400ml salted water for 20–22 minutes until tender but not mushy. Drain and set aside.
- Step 4
Make tahini dressing: whisk tahini with lemon juice, minced garlic, remaining 20ml olive oil, and 30ml warm water until smooth and pourable. Season with salt and pepper.
- Step 5
Combine warm lentils with roasted vegetables in a serving bowl. Pour tahini dressing over and gently toss to combine.
- Step 6
Top with pomegranate seeds and fresh parsley. Serve warm or at room temperature.
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