Lentils, spinach and roasted veggies salad
By: Agi Kaja
Healthy and comforting salad for winter!
Recipe from Whole Food Earth®
Lentils, spinach and roasted veggies salad
Category
Salads, SidesCuisine
InternationalHealthy and comforting salad for winter!
Ingredients
- 500 g lentils
- 1 small squash
- 300 g brussel sprouts
- 1 bag of fresh baby spinach
- 1 small red pepper
- 1 pinch (for taste) salt
- for taster black pepper
- 4 tbsp olive oil
- 1 tsp ground coriander
- handful fresh parsley
- 1 tbsp lemon juice or vinegar
- 1 clove garlic
- 2 bay leaves
Directions
- Heat up the oven 180 C. Cut the squash into slices, brussels sprout in halves.
- Place in a bowl and add salt, coriander and some olive oil and mix. Place the veggies on a baking tray and roast for about 20 min.
- In the meantime, cook the lentils according to the instructions on the packaging. Add 1 clove of garlic and 2 bay leaves to the pot.
- Mix the veggies with lentils and olive oil. Serve on top of spinach, topped with freshly chopped parsley, salt, pepper and lemon juice.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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