When I left home and started university at Cambridge, I knew I would miss my home kitchen. Filled to the brim with every grain, spice, flour and baking ingredient you could need, it was a stark contrast to my empty cupboards on arrival in college. However, lacking a stocked store cupboard also proved to be refreshing – I was able to start from scratch and build stores of all just my favourites instead of the whole families. Goodbye Marmite and teabags, hello Dairy Milk and three types of pasta. Also hello to precooked pouches of lentils – a new discovery at uni and a rapid must have. I steered clear of cooking lentils much before these; lacking the patience to stir a cooking pan of lentils from scratch only for them to end up disappointingly mushy. With these pouches (Merchant Gourmet are the easiest to get hold of) however, healthy lentil lunches were suddenly only minutes away.
This is a perfect example of a healthy lunchtime salad that is still really filling and won’t leave you reaching for the Hobnobs by 3pm. The flavours give you a little bit of everything – earthy lentils, salty feta and sweetness from the roast carrots. Butternut squash or sweet potato would also work well in place of carrots, or even alongside them for a gorgeous orange veg medley.
Roast carrot, puy lentil and feta salad
- 3 large carrots
- 3tbsp olive oil
- 250g pouch ready cooked lentils
- ½ red onion
- ½ lemon
- 100g feta
Preheat the oven to 200’C. Peel the carrots and cut into sticks around 7cm long and 1cm wide. Toss in 2tbsp of the olive oil and spread in a single layer on a baking tray with a generous sprinkle of salt and pepper. Roast for 20-25 minutes, until tender and caramelised.
Meanwhile, finely slice the red onion, juice the half lemon and crumble the feta.
Microwave the lentils in the pouch according to packet instructions. Tip into a bowl and mix with the remaining ingredients, remaining olive oil, large pinch of salt and generous grinding of pepper. Serve warm and enjoy.