Vegan Colourful Root Vegetable Warm Lentil Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 parsnips
  • 3 carrots
  • 3 beetroots
  • 1 celeriac
  • 4 garlic cloves
  • 2 red onions
  • rosemary
  • ½ Tbsp salt
  • ½ tsp ground pepper
  • 3 cups lentils
  • 1 Tbsp veg stock
  • olive oil
  • balsamic vinegar
  1. Pre-heat the oven on 175˚C.
  2. Wash the parsnips and carrots and peel the beetroots and celeriac. Then cut all the root vegetables into small finger sized pieces.
  3. Slice the red onions, cut the garlic cloves into small pieces and remove the rosemary needles from the stems.
  4. Using one (or two, depending on size) baking sheets, mix the veg, onions, garlic and rosemary with a generous drizzle of olive oil, salt and ground pepper and place it in the oven for 30-40 minutes.
  5. Meanwhile cook 3 cups of lentils in 6 cups of water or use the instructions on the package.
  6. When the water starts boiling add 1Tbsp of vegan vegetable stock.
  7. Turn down the heat and let the lentils simmer for about 25 minutes.
  8. When the lentils are cooked and tender drain them using a colander. Pour them into a bowl, mix them with 2 Tbsp olive oil and 1 Tbsp of balsamic vinegar and add salt to taste.
  9. Garnish with the roasted root vegetables and enjoy!
Recipe by My Vibrant Kitchen at