Warm Salad with Lentils, Cabbage, Carrots and Mustard Dressing
By chef Kristýna Macková
A lovely winter vegetarian dish of roasted kale, carrots, cooked lentils, and mustard dressing.
- 27 min
- total
- Easy
- level
7 min prep · 20 min cook
What you will need
-
Beluga lentils 50 g -
Savoy cabbage 100 g -
Carrot 1 pcs -
Parsnip 1 pcs -
Mustard 1 tbsp
-
Salad Mix 0.25 pcs -
Sunflower seeds 20 g -
Honey 1 tbsp -
Lemon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients.. Prepare all the ingredients and preheat the oven to 200 C
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Peel the carrots and parsley root. Clean the carrots and parsley root and leave them whole, or if the pieces are larger, cut them lengthwise in half
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Slice the kale. Wash the kale, pat it dry, and cut it into medium-thick strips
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Put the vegetables to roast. Spread the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, add a pinch of caraway and cinnamon, and toss. Roast in the oven at 200 C for about 15-20 minutes, until softened and lightly caramelized
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Cook the lentils. Bring water to a boil in a saucepan, add the lentils, and cook over low heat for about 20 minutes, until tender
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Prepare the dressing.. In a bowl, whisk together the olive oil, lemon juice, honey, and mustard, and season with salt and pepper
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Mix the salad. After roasting, combine the vegetables with the salad mix, lentils, and the prepared dressing
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Serve. Serve, and optionally garnish with parsley leaves (if you had parsley with the leaves as well:)
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