Narrated Food
Warm Lentil & Roast Vegetable Salad
Puy lentils tossed with roasted courgette, red onion, beetroot, and a tangy mustard dressing.
Method
- 1Roast courgette and red onion with oil and salt at 200°C / 400°F for 20 min.
- 2Whisk vinegar, mustard, and oil together for a dressing.
- 3Toss warm vegetables with lentils, beetroot, and dressing.
- 4Scatter parsley or rocket; serve warm or at room temperature.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Puy lentils and roasted vegetables make a colourful lunch that travels well in a container — ideal for taking to work.
Keep nearby
This is general inspiration and education, built for browsing and saving. Keep what fits your day, and bring personal medical questions to a qualified practitioner.
More from Food
Harissa Salmon & Herby Couscous
Spiced salmon over lemon-herb couscous with charred peppers and a cooling yogurt-dill sauce.
One-Pan Chicken Thighs, Butterbeans & Greens
Juicy chicken thighs braised with butterbeans, tomatoes, and wilted spinach in one roasting dish.
Tandoori Chicken, Basmati & Cucumber Raita
Spiced yogurt-marinated chicken with fluffy basmati and a cool mint-cucumber raita.