Masala lentil salad

with roasted and spiced carrots and apples

A delicious fresh salad with a touch of tandoori, mint and roasted red onion. Some original flavours that will surprise you!

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Ingredients

Cooked lentils

Carrot

Apple

Red onion

Spinach

Ground cumin

Fresh mint

Tandoori masala

Ginger

Garlic

Lemon

Sunflower seeds

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2724
651
33
5
83
36
22
16
0
122

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash the vegetables. Cut the apple in eight pieces (wedges) and remove the core. Peel the carrot and cut it diagonally into 3 pieces. Peel the onion and cut it into 6 wedges. Grate the ginger and mince the garlic.

Mix the vegetables in a bowl with half of the masala, half of the ginger, half of the cumin and the minced garlic clove. Add 3 tablespoons of olive oil and optionally season. Mix it together with your hands to activate the flavours. Place the vegetables in an oven dish and bake for 15 minutes until they're nice and tender. Let them cool down.

Cut the spinach and prepare the dressing. Mix the juice of half a lemon, finely chopped mint and the remaining spices together. Add 3 tablespoons of olive oil and optionally season. Mix it well.