Equipment
- Pan
- Baking Tray
- Small measuring cup
- Salad Bowl
- Insulated Food Jar if you are taking it on a hike
Ingredients
Salad
- 2 Whole Carrots Chopped
- 200 g Brussels sprouts Cut in halves
- 1/2 Red Onion Cut into Wedges
- 1 Cup Lentils Rinsed
- 3 Cups Water
- Salt & Pepper To Taste
Seasoning
- 1 tbsp Olive Oil
- 3 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1 Lemon Juice
- 1 tsp Onion Salts
- Salt & Pepper to taste
Instructions
Lentils
- Rinse the lentils
- Put 1 cup of lentils in a pan
- Add 3 cups of water, salt and olive oil
- Bring it to boil
- Boil it for 10 minutes uncovered
- Cover it and steam it for 20 minutes on lower heat
- Add water if necessary throughout the cooking
Roasted Vegetables
- Preheat the oven
- Chopped the carrots into cubes
- Cut the brussels sprouts in halves
- Cut the red onion into wedges
- Place them on a baking tray
- Pour olive oil
- Add salt and pepper to taste
- Mix to coat the vegetables
- Place in the middle tray and bake for 20 minutes at 200 degrees Celcius
- Adjust time and temperature depending on the appliances and the thickness of the chopped vegetables
Seasoning
- In a small measuring cup mix 1 tbsp of olive oil, 3 tbsp of balsamic vinegar, 1 tbsp of honey, 1 tsp of onion salts, salt and pepper to taste
Salad
- In a salad bowl mix the lentils, the roasted vegetables and the seasoning
- Add lemon juice
- Transfer into an insulated food jar to keep it warm during the hike
Notes
My tips
- Swap carrots for butternut squash
- Swap Brussels sprouts for broccoli
- Use vegetable broth instead of plain water for the lentils
- Add feta cheese if you are enjoying the warm salad at home
- Carry the warm lentil salad in an insulated food flask
- Can keep in the fridge for up to 4 days
- Calories