Warm Puy Lentil Seasonal Veg Salad

I had a few new and unique veggies in my OddBox this week so decided to roast them to make this delicious warm comforting puy lentil salad. I love roasting root vegetables, and it is such a great way to get your veggies in during winter. Sprinkle over a little feta and you’re good to go!

I used a variety of veggies that you may not have at home, but feel free so swap for other veggies such as courgette, peppers, aubergine etc!

Serves: 2



  • 1/2 cup puy lentils, cooked according to packet instructions
  • 1 carrot, sliced then quartered
  • 1/4 a butternut squash, diced
  • 1/2 a kohlrabi, diced
  • 1 red chicory
  • 2 parsnips
  • 1 tsp maple syrup
  • 1 tsp italian herbs
  • 1 tsp paprika
  • 1 tbsp extra virgin olive oil
  • 10 cherry tomatoes
  • 1 beetroot, diced
  • Salt & pepper to taste


  1. Heat oven to 180c and prepare a baking tray lined with foil or baking paper
  2. Place carrots, squash, kohlrabi, chicory and parsnips on a baking tray and drizzle with olive oil
  3. Sprinkle paprika over all the veg apart from the parsnips, then italian herbs over everything. Carefully pour the maple syrup over the parsnips
  4. Cook in the oven for 30 minutes, in the meantime prepare the puy lentils
  5. After 30 minutes, add the beetroot and tomatoes for another 15 minutes
  6. Remove from the oven, allow to cool for 10 mins then mix in with puy lentils and serve

* I enjoy this meal at room temperature with a little violife feta sprinkled over – this makes it great for meal prep too as it doesn’t require reheating!

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