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Lentil, Roast Capsicum & Roast Carrot Salad

By Angel Munro

This salad was born from what was in the fridge one day & has ended up being on high rotation. Lentils provide a good balance of complex carbohydrates and protein, providing slow releasing energy. Lentils are high in fibre, essential for a healthy microbiome & therefore a healthy immune system. The variety of brightly coloured vegetables provide phytochemicals & nutrients that are aid liver detoxification, are cellular protective & immune regulating.


5 medium sized carrots slice into quarters, lengthways

2 tbsp of extra virgin olive oil

3 capsicums

1 cup of dried French lentils (2 cups when cooked)

3 sprigs of parsley, roughly chopped

2 large handfuls of baby spinach

3 tbsp of dried currants


¼ cup of red wine vinegar

¼ cup of extra virgin olive oil

1 tsp of maple syrup

1 garlic clove

3 pinches of sea salt


Place carrots in a baking tray & coat well with 2 tbsp of olive oil & a good pinch of sea salt. Bake at 200°C for an hour, shake the tray halfway through. Set aside.

Place whole capsicums in a baking tray. Bake at 200°C for an hour, turn capsicums half way through & bake until skin is slightly blackened & the skin is wrinkled. Place in a bowl & cover with a plate until cool. Remove seeds and skin and discard. Tear capsicum into strips. Set aside.

Place lentils in a saucepan & cover well with water. Bring to the boil & then simmer on medium heat until just tender for about 15-20 minutes. Drain well & set aside.

To make the dressing, peal garlic clove, top with a pinch of salt & chop until very fine. The salt will help to soften & mince the garlic. Place in a jar with the remainder of the salad dressing ingredients, secure lid & shake well.

Just before serving, place all ingredients in a large bowl, cover with salad dressing, mix well & serve.



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