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🥗 Roasted Vegetable Salad with Lentils and Apricot Kelp Oil Dressing

449 kcal · 30 min · 4 servings

Ingredients

• 200 g brown lentils
• 0.5 tsp ground cumin
• 4 carrots
• 2 bulbs beetroot
• 2 bulbs yellow beet
• 4 tbsp olive oil
• salt
• pepper
• 0.4 tsp ground coriander
• 0.4 tsp ground cardamom
• 3 tsp chia seeds
• 50 g dried soft apricots
• 1 sprigs rosemary
• 3 tbsp algae oil recipes (Alternative: flaxseed or hemp oil)
• 3 tbsp apple cider vinegar
• 1 tsp mustard
• 1 tsp honey

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Place the lentils in a pot.
3. 3. Pour in double the amount of boiling water.
4. 4. Add cumin.
5. 5. Cook the lentils over low heat for 30 to 35 minutes.
6. 6. Remove the pot from the heat.
7. 7. Drain the lentils.
8. 8. Let the lentils cool down.
9. 9. Trim, peel, and wash the carrots.
10. 10. Trim, peel, and wash the red beet.
11. 11. Trim, peel, and wash the yellow beet.
12. 12. Cut the vegetables into sticks.
13. 13. Place the vegetables in a baking dish.
14. 14. Drizzle the vegetables with 2 tablespoons of olive oil.
15. 15. Season the vegetables with salt.
16. 16. Season the vegetables with pepper.
17. 17. Season the vegetables with coriander.
18. 18. Season the vegetables with cardamom.
19. 19. Sprinkle 2 teaspoons of chia seeds over them.
20. 20. Mix everything well.
21. 21. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas: setting 3).
22. 22. Roast the vegetables in the preheated oven for 20 minutes.
23. 23. Stir the vegetables occasionally during roasting.
24. 24. Cut the apricots into small cubes.
25. 25. Wash the rosemary.
26. 26. Shake the rosemary dry.
27. 27. Pluck off the rosemary needles.
28. 28. Finely chop the rosemary needles.
29. 29. Mix the remaining olive oil with kelp oil.
30. 30. Mix the oils with apple cider vinegar.
31. 31. Mix the mixture with mustard.
32. 32. Mix the mixture with honey.
33. 33. Season the dressing mixture with salt.
34. 34. Season the dressing mixture with pepper.
35. 35. Stir the apricots into the dressing.
36. 36. Stir the chopped rosemary into the dressing.
37. 37. Mix the cooled lentils with the roasted vegetables.
38. 38. Divide the salad onto 4 plates.
39. 39. Drizzle each plate with the dressing.
40. 40. Sprinkle the remaining chia seeds over each plate.

Nutrition per serving

• kcal: 449
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 50 g