The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 little gem lettuce
- 40g walnuts (Nuts)
- 2 tbsp maple syrup
- 4 carrot
- 1 handful of fresh thyme
- 2 apple
- 1 unwaxed lemon
- 250g pre-cooked beetroot
-
2 tbsp horseradish paste(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 2 shallot
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
4 tsp garlic puree(Rehydrated Garlic, Citric Acid)
- 480g black beluga lentils (drained)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 74Kcal | 456Kcal |
| 309kJ | 1909kJ | |
| Fat | 3.2g | 20g |
| of which saturates | 0.4g | 2.7g |
| Carbohydrates | 8g | 53g |
| of which sugars | 4.8g | 30g |
| Protein | 2.3g | 14g |
| Salt | 0.09g | 0.54g |
| Fibre | 2.7g | 17g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Lentil Salad with Root Veg & Yoghurt Drizzle
Sweet roasted carrots and apples are even more irresistible when drizzled with maple syrup and garnished with walnuts. There’s no tastier topping for a bed of earthy puy lentils, simmered with beetroot, herbs and horseradish.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Cut the carrots into batons (peel optional). Core the apples and cut into wedges. Add both to a lined baking tray and drizzle with 1/2 tbsp oil. Season with sea salt and black pepper. Roast for 20-25 mins, until soft.
- Finely dice the shallots. Cut the beetroot into 2cm cubes. Strip the thyme from their stalks and finely chop. Drain and rinse the lentils. Trim and roughly chop the lettuces.
- Toss all the prepped veg in a large mixing bowl with the maple syrup, half the horseradish and 1 tbsp olive oil. Zest over the lemon and squeeze in the juice. Season with sea salt and black pepper and gently mix.
- Make the yoghurt dressing; in a small bowl, combine the yoghurt, garlic puree and remaining horseradish. Season with sea salt and black pepper. Stir to combine.
- Roughly chop the walnuts. Toss the roasted carrots and apples with the lentil salad and serve on plates. Drizzle over the yoghurt dressing and scatter over the walnuts.
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