Vegan Puy Lentil & Roasted Carrot Salad
Puy Lentil & Roasted Carrot Salad is a beloved wholesome dish, especially popular in British and European cooking — known for its wonderful contrast of sweet, caramelised roasted carrots, nutty, firm Puy lentils, tangy dairy‑free cheese, and peppery fresh greens. This fully vegan version keeps all the satisfying texture and balanced flavour profile, making it perfect as a filling light lunch, a substantial side dish, or part of a buffet spread. It is naturally rich in protein, fibre, and colour, and tastes even better when left to sit for a little while.
Shared by klara
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Salad Base;
- 1 cup dried Puy lentils (or French green lentils), rinsed well
- 3 cups water or vegetable broth
- 500g carrots, peeled and cut into batons or wedges
- 1 small red onion, cut into thin wedges.. 2 tbsp olive oil, divided
- ½ tsp ground cumin,, ½ tsp dried thyme,, Salt and black pepper to taste
- 80–100g crumbled vegan feta or cashew cheese
- 2 handfuls fresh lamb’s lettuce, baby spinach or rocket
- Optional: 2 tbsp toasted pumpkin seeds or walnuts
- #Zesty Dressing;
- 3 tbsp extra virgin olive oil.. 1 tbsp red wine vinegar or apple cider vinegar.. 1 tsp Dijon mustard
- 1 tsp maple syrup.. 1 clove garlic, minced.. Salt and black pepper to taste
👩🍳 Instructions
- 1
Cook the lentils: Place rinsed lentils and water or broth in a saucepan. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes until tender but still holding their shape — do not overcook. Drain well and set aside to cool slightly.
- 2
Roast the vegetables: Preheat oven to 200°C / 400°F. Toss carrot batons and red onion wedges with 1 tbsp olive oil, cumin, thyme, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and tender at the edges.
- 3
Make the dressing: Whisk all dressing ingredients together until smooth and well combined. Adjust seasoning to taste.
- 4
Assemble: In a large bowl, combine the warm lentils, roasted carrots and onion, and fresh greens. Drizzle with most of the dressing and toss gently.
- 5
Finish: Top generously with crumbled vegan feta, toasted seeds or nuts if using, and a final drizzle of remaining dressing. Serve warm or at room temperature.